Shortcut Turkey Stock


  • stems from 1 bunch fresh italian parsley
  • 1 rinsed unpeeled large onion, quartered
  • 2 celery stalks,cut into chunks
  • 8 cups low-salt chicken broth
  • Reserved turkey neck, heart, and gizzard
  • 2 scrubbed unpeeled carrots, cut into chunks

1. In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Transfer neck, heart, and gizzard to plate. Strain stock int...

View full recipe at SpringPad


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