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Giblet Stock
Makes 4 cups.

You can make gravy a day ahead.  Cover the stock and chopped meat separately.  Chill.


4 cups canned chicken broth

4 cups water

1 reserved turkey neck

1 reserved giblets

1 medium onion, quartered

1 carrot, chopped

1/2 - cup celery, chopped

2 sprigs fresh thyme

1 bay leaf

  • In a large saucepan at moderate heat, add the chicken broth, water, turkey neck and giblet, onion, carrot, celery, thyme, and bay leaf.  Bring to a boil.  
  • At the boil, skim foam from saucepan.  
  • Reduce heat to low and simmer 2-1/2 hours or the stock is reduced to 4-cups.
  • Strain the stock and reserve the turkey neck and giblets.  
  • Chop neck and giblets and back into the gravy. 


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