12 Mar 2011
|Water||6 Cup (96 tbs)|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Stalk celery||1 , chopped|
|Turkey giblets, heart and neck||500 Gram|
In saucepan, combine water, onion, carrot, celery and turkey parts; bring to boil.
Reduce heat to low and skim off fat; cook for 3 hours.
Strain into measuring cup to make 2 cups (500 mL).
(Stock can be covered and refrigerated for up to 1 day.)
Giblet Stock Recipe