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Homemade Turkey Stock

Make this stock the day before you cook the turkey; remove the neck and giblets, and return the bird to the refrigerator. If the liver has a small green sac (the gallbladder) attached, remove it completely.

Martha Stewart Living, November 1998 http://www.marthastewart.com/340290/homemade-turkey-stock
3.2
Rated
64100(5)5
  • Yield Makes 5 cups

Ingredients

    • Turkey neck and giblets, (heart, gizzard, and liver), reserved from turkey
    • 1 medium onion, cut into large chunks
    • 2 stalks celery, cut into large chunks
    • 2 carrots, scrubbed and cut into chunks
    • 6 sprigs fresh flat-leaf parsley
    • 1 whole bay leaf
    • 1 teaspoon whole black peppercorns

Directions

  1. Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. Place over high heat; bring to a boil.
  2. Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed.
  3. Pass the stock through a cheesecloth-lined sieve; discard the solids. Let stock cool, and refrigerate until ready to use.

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