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[quote=Anonymous]I want to use the stuff I took out of the turkey cavity to make stock to make make-ahead gravy. I'm reading I can boil the neck and the organs with a carrot and onion and celery to make stock. Two questions 1) Should I do this with plain water, or with the low-sodium chicken broth/stock I bought? I'm thinking the broth/stock, so I can bump up the flavor? and 2) Do I exclude any of the organs? Will they make the stock too gamey? [/quote]
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