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Prep Time: 0 Minutes Cook Time: 600 Minutes |
Ready In: 600 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil |
neck and giblets (excluding liver) from turkey |
1 celery rib, coarsely chopped |
1 carrot, coarsely chopped |
1 onion, quartered |
4 cups water |
2 cups chicken broth |
1 bay leaf |
1 teaspoon black peppercorns |
Directions:
1. Heat oil in a 3-quart saucepan over moderately high heat until hot but not smoking, then brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 45 minutes to 1 hour. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.
2. Cooks' note: ·Stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered.
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