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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 4 |
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To make the most of the turkey's giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor. Ingredients:
neck and giblets (excluding liver) from a turkey |
1 tablespoon vegetable oil |
1 large onion, quartered |
10 cups water |
1 celery rib, sliced |
1 carrot, sliced |
greens from 1 leek (optional), coarsely chopped |
3 parsley sprigs |
3 thyme sprigs |
1 turkish or 1/2 california bay leaf |
Directions:
1. Pat neck and giblets dry, then cut neck into pieces with a large knife.
2. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.
3. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
4. CooksÂ’ note: Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.
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