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.)
