<http://schema.org/recipeInstructions>
" In 4-quart saucepan, place water, celery, onion, and bay leaf. Cover and heat to boiling on high. Add giblets, neck, and 1/4 teaspoon salt. Reduce heat to medium-low. Cover and simmer 1 hour. Strain stock through fine-mesh sieve into large bowl. Discard vegetables, reserving and refrigerating giblets if making Giblet Gravy. Cover and refrigerate stock until ready to use, up to 3 days.Nutritional information is based on a 1/2-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a31102/simple-turkey-stock-recipe-ghk1110/?src=shelter_footer>