Makesabout 6 cups
- Active time:15 min
- Start to finish:1 hr
November 2002
-
Neck and giblets (excluding liver) from turkey
-
1
tablespoon
vegetable oil
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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
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4
whole black peppercorns
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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.
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Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.
Cooks’ note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat before reheating.
