We are making turkey stock for the first time this year and are planning to use the giblets, the carcass, onions, carrots & tops, celery, parsley, salt and pepper. What else do you recommend adding? How long do you usually simmer it?
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I would add a nice bouquet garnis -- a little sachet of cheesecloth with rosemary, garlic, thyme and bay inside. It will perfume your broth nicely.
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