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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 3 |
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Ingredients:
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) |
Directions:
1. 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.
2. Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.
3. Cooks' 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).
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