Giblet Stock
Makes 4 cups.

You can make gravy a day ahead.  Cover the stock and chopped meat separately.  Chill.

4 – cups canned chicken broth

4 – cups water

1 – reserved turkey neck

1 – reserved giblets

1 – medium onion, quartered

1 – carrot, chopped

1/2 - cup celery, chopped

2 – sprigs fresh thyme

1 – bay leaf

• In a large saucepan at moderate heat, add the chicken broth, water, turkey neck and giblet, onion, carrot, celery, thyme, and bay leaf.  Bring to a boil.  
• At the boil, skim foam from saucepan.  
• Reduce heat to low and simmer 2-1/2 hours or the stock is reduced to 4-cups.
• Strain the stock and reserve the turkey neck and giblets.  
• Chop neck and giblets and back into the gravy.