All cooking tips and recipes by Lesley Christiansen-Yule, Author of "A Cook's Bible" – Penguin (2007).

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Makes: Approx 3 Cups

Ingredients

• Giblets from package inside the turkey

• Neck from inside the turkey

• 1 onion, quartered

• 1 celery stick, quartered

• 1 bayleaf

• 4 C cold water

Method

1. Rinse the giblets and neck in cold water. Place them in a saucepan with the onion, celery and bayleaf.

2. Add the cold water and bring to the boil.

3. When boiling point is reached, reduce the heat to a low simmer, remove surface scum with a large spoon and continue to simmer gently for approximately 1 hour.

4. Remove from the heat and strain the stock into a clean jug or saucepan.

5. Cool and refrigerate until required.