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[quote=Anonymous]Do not use broth! Just water. I don’t use the giblets but do use the neck. You can roast or not roast the bones. Roasting will give the stock a darker look and different depth. Throw the bones in the pot, several chopped onions, 2-3 carrots, 3-4 celery, bay leaves, parsley, teaspoon of peppercorns. 1 tsp of salt. Cover with water just until the veggies and bones are covered. I also use my pressure cooker. 1-1.5 hrs. If not simmer and skim for a good 4-6 hrs. Strain the stock. Refrigerate and then skim the fat. At least I find it easiest to skim the fat the next day. For my turkey gravy, I always buy turkey necks or bones so I have turkey stock to go the day of. [/quote]
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