Turkey Giblet Stock

• neck and giblets (excluding liver) from a 12-to 14-pound turkey
• 5 cups chicken broth
• 6 cups water
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 onion, quartered
• 1 bay leaf
• 2 fresh flat-leafed parsley sprigs
• 1/2 teaspoon dried thyme, crumbled
• 1 teaspoon whole black peppercorns

1. In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth.
2. Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups.
3. Strain stock through a fine sieve into a bowl.
4. Stock may
5. be made 2 days ahead.
6. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container.

neck, chicken broth, water, celery, carrot, onion, bay leaf, flatleafed parsley sprigs, thyme, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/turkey-giblet-stock-10858 (may not work)