Active time: 15 min Start to finish: 1 hr
Cooks' note:
• Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat before reheating.
Recipe information
Total Time
1 hr
Yield
Makes about 6 cups
Ingredients
Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 red onion, coarsely chopped
1 cup dry white wine
5 cups water
1 3/4 cups chicken broth
1 Turkish or 1/2 California bay leaf
4 whole black peppercorns
Preparation
Step 1
Pat neck and giblets dry. Heat oil in a 4-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and sauté, stirring occasionally, until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and simmer briskly, uncovered, until liquid is reduced to about 6 cups, about 30 minutes.
Step 2
Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.
