Giblet Stock From Turkey Or Chicken Or ?? For Soup Or Gravy - cooking recipe

Ingredients

Choice of
1 turkey giblets or 1 chicken giblets, neck and liver
1 turkey wings
1 ham bone
1 beef shank
Remaining ingredients
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered with skin gives it a richer color
1 bay leaf
2 fresh sage leaves
2 garlic cloves, peeled
1 teaspoon whole black peppercorn

Preparation

In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, 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.
Strain the stock through a fine sieve into a bowl.
There should be about 3 cups of stock.
Reserve the turkey wing, liver, neck and remaining giblets.
Chop the giblets finely and shred the meat from the wing for the gravy or soup.