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