Turkey Stock (Giblet)

A great way to use the innards from your holiday turkey to make a flavour packed gravy or as a base for many other dishes.

giblets and neck, reserved from 1 turkey
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
1 carrot, scrubbed and coarsely chopped
4 sprigs fresh flat-leaf parsley
1 fresh bay leaf
½ tsp. whole black peppercorns
6 cups water, cold

Put all of the ingredients in a medium saucepan. Bring to a boil.  Reduce heat, cover partially, and gently simmer, skimming foam from surface as needed, until reduced to 4 cups, about 2 hours. Strain, and discard solids.

Use immediately, or cover, and refrigerate for up to 1 week.

Makes 4 cups.