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In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Strain stock through a fine sieve into a bowl. Stock may be made 2 days ahe ad. Cool stock completely, uncovered, and keep chilled or frozen in an airtight container. Yield: About 6 cup NOTES : (Recipes courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8765 From: "Angele and Jon Freeman"
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