Name: Poultry Stock
Yield: Makes 4 cups
Ingredients: 3 cups chicken stock (preferably homemade); 3 cups water; 1 turkey neck; 2 turkey wing tips; 1 small onion, peeled and stuck with 1 clove; 1 clove; 1 medium carrot, sliced; 2 large parsley sprigs; ½ bay leaf; ½ teaspoon dried thyme, crumbled

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Use this stock to make Brandied Giblet Gravy.

Recipe information

Yield
Makes 4 cups

Ingredients

3 cups chicken stock (preferably homemade)

3 cups water

1 turkey neck

2 turkey wing tips

1 small onion, peeled and stuck with 1 clove

1 clove

1 medium carrot, sliced

2 large parsley sprigs

½ bay leaf

½ teaspoon dried thyme, crumbled

Preparation

Combine all ingredients in large saucepan and bring to boil over high heat, skimming foam from surface. Reduce heat, cover partially and simmer 45 minutes, skimming frequently. Strain into another saucepan. Let cool. Discard fat from surface. Refrigerate until ready to use. (Stock can be prepared ahead and refrigerated or frozen.)