Turkey Stock

In a large saucepan, combine:

  • turkey giblets and neck
  • 2 peeled onions
  • 2 carrots
  • 2 stalks celery (all cut in chunks)
  • 1 bay leaf
  • 1/2 tsp (2 mL) whole black peppercorns
  • 8 cups (2 L) water

Bring to a boil. Reduce heat to low and simmer, uncovered, for two hours. Strain and refrigerate. (Stock can be covered and refrigerate for 2 days or frozen for up to 6 weeks.) Makes about 6 cups (1.5 L).

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One Response to Turkey Stock

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