Title: Cooking live's turkey giblet stock
 Categories: New text im, Cooking liv
      Yield: 1 Servings
 
           Neck and giblets (excluding
           -liver) from a 12- to
           -14-pound turkey
      5 c  Chicken broth
      6 c  Water
      1    Celery rib, chopped
      1    Carrot, chopped
      1    Onion, quartered
      1    Bay leaf
      2    Fresh flat-leafed parsley
           -sprigs
    1/2 ts Dried thyme, crumbled
      1 ts Whole black peppercorns
 
  In a large deep saucepan bring neck, giblets, broth, water, celery,
  carrot, and onion to a boil, skimming froth. Add remaining
  ingredients and cook, uncovered, at a bare simmer 2 hours, or until
  liquid is reduced to about 6 cups. Strain stock through a fine sieve
  into a bowl. Stock may be made 2 days ahe ad. Cool stock completely,
  uncovered, and keep chilled or frozen in an airtight container.
  
  Yield: About 6 cup
  
  NOTES : (Recipes courtesy of Gourmet Magazine