\u00c2\u00a0<\/p>\n
1 giblets, neck and liver from Turkey <\/span><\/p>\n 6 C. water<\/span><\/p>\n 1 stalk celery, sliced<\/span><\/p>\n 1 carrot, sliced<\/span><\/p>\n 1 onion, quartered<\/span><\/p>\n 2 tangerines, zested<\/span><\/p>\n 1 bay leaf<\/span><\/p>\n 1 tsp. whole black peppercorns<\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.\u00c2\u00a0 <\/span>Strain the stock through a fine sieve into a bowl. Reserve the liver for stuffing. Reserve the neck and remaining giblets for the gravy. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 giblets, neck and liver from Turkey 6 C. water 1 stalk celery, sliced 1 carrot, sliced 1 onion, quartered 2 tangerines, zested 1 bay leaf 1 tsp. whole black peppercorns \u00c2\u00a0 In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver…<\/p>\n