Giblet Stock (Turkey or Chicken)
- Reserved giblets and or turkey or chicken carcass
- Carrot, onion, celery
- 4 cups water for giblets. more for turkey carcass
- 2 cups chicken or turkey stock
- Bay leaf
- Salt, pepper, thyme, rosemary, sage, or any combination of herbs you prefer
Basically, rough chop the veggies, throw everything in a soup pot and simmer for at least an hour. Strain everything, bones, veggies and all, out and you have stock.
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