Turkey Giblet Stock


Neck and giblets from a 10- to 12-pound turkey

6 cups water

1 medium onion, peeled and quartered

1 medium carrot, chopped

1 stalk celery, chopped

1 bay leaf

1 sprig fresh thyme

1 teaspoon whole black peppercorns


1. Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.

Serving Suggestions: