Makes 4 cups.
You can make gravy a day ahead. Cover the stock and chopped meat separately.
– cups canned chicken broth
– cups water
– reserved turkey neck
– reserved giblets
– medium onion, quartered
– carrot, chopped
- cup celery, chopped
– sprigs fresh thyme
– 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.