The Neck and Giblets (excluding the liver) from a 12- to 14 Pound Turkey
5 Cups Chicken Broth
5 Cups Water
1 Rib of Celery, chopped
1 Carrot, Chopped
1 Onion, quartered
1 Bay Leaf
1/2 tsp. Dried Thyme, crumbled
1 tsp. Black peppercorns
In a large saucepan combine the neck and the giblets, the broth, the water, the celery , the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until it is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl, reserving the neck meat and the giblets for the gravy. The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container. Makes about 5 cups.
