Ingredients
4 cups chicken stock or low-sodium chicken broth
Neck and giblets of one 12-to 22-pound turkey
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 dried bay leaf
10 whole black peppercorns
Preparation
Place all ingredients in a large stockpot with 4 cups water. Bring to a boil; immediately reduce to a simmer and cook 1 1/2 to 2 hours. Strain and discard solids. Use immediately or let liquid cool completely and transfer to an airtight container.
