Turkey Stock Recipe

Ingredients

Neck and giblets (excluding liver) from turkey

5 cups low sodium chicken broth

6 cups water

2 carrots

2 celery stalks

1 medium sized onion

1 tablespoon black peppercorns

2 bay leaves

2 tsp thyme

Equipment:

Cheese cloth

Preparation

Begin to boil water, peppercorns, stock, neck, and giblets. Remove the skin from the onion and carrots. Cut both in quarters and add to the pot. Clean the celery stalks, cut in thirds, and add to the pot.

Once the pot reaches a full boil, add the bay leaves and thyme and reduce to a simmer until the mixture has halved.

Skim the surface to remove any foam that appears.

Strain through cheese cloth.