Photo by Chelsea Kyle
Cooks' note:
Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Recipe information
Yield
Makes about 5 cups
Ingredients
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
Preparation
Step 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.
Step 2
Pour stock through a large sieve into a bowl and discard solids.
