Makesabout 3 cups
- Active Time:15 min
- Start to Finish:1 1/2 hr
November 2004
-
Neck and giblets (excluding liver) from turkey, cut into 1-inch pieces
-
1
tablespoon
vegetable oil
-
1
celery rib, coarsely chopped
-
1
carrot, coarsely chopped
-
1
onion, coarsely chopped
-
1
garlic clove, smashed
-
2
fresh thyme sprigs
-
4
whole black peppercorns
-
5
cups
water
-
3
cups
reduced-sodium chicken broth (24 fl oz)
-
Pat neck and giblets dry. Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, 8 to 10 minutes. Add celery, carrot, onion, garlic, thyme, and peppercorns and sauté, stirring occasionally, until vegetables are browned, 7 to 9 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until liquid is reduced to about 3 cups, 45 to 60 minutes.
-
Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.
Cook's note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Skim off fat before using (fat will be easier to remove when cool).