- Portion size 25 servings
- Credits : Canadian Living Magazine: December 2008
MethodChop neck into 5 or 6 pieces; clean gizzard of any fat or membranes and cut in half. Cut heart in half.
In saucepan, bring neck, gizzard, heart and 6 cups (1.5 L) water to boil; skim off foam. Add onion, celery, carrot, garlic, bay leaf, parsley, thyme, clove and peppercorns; cover and simmer over low heat for 2 hours.
Strain, discarding heart and gizzard; trim and chop remaining giblets for gravy, if desired. (Make-ahead: Cover and refrigerate stock and giblets separately for up to 24 hours.)