Turkey Stock

• 5 cups water
• 2 cups chicken broth (16 fluid ounces)
• Neck and giblets (excluding liver) from turkey
• 1 onion, peeled and stuck with 2 whole cloves
• 1 (3-inch) piece celery
• 2 fresh thyme sprigs or 1/4 teaspoon dried, crumbled
• 2 fresh flat-leaf parsley sprigs
• 2 fresh marjoram sprigs or 1/4 teaspoon dried, crumbled
• 1 Turkish or 1/2 California bay leaf
• 5 whole black peppercorns

1. Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.
2. Pour stock through a large sieve into a bowl and discard solids.

water, chicken broth, turkey, onion, celery, thyme, parsley, marjoram sprigs, turkish, black peppercorns

Taken from www.epicurious.com/recipes/food/views/turkey-stock-108792 (may not work)