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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Browning the neck and giblets, as well as the vegetables, produces a wonderfully rich stock and, subsequently, a much more flavorful gravy. Ingredients:
1 tablespoon vegetable oil |
neck and giblets (excluding liver) from a 12- to 14-lb turkey |
1 celery rib, coarsely chopped |
1 carrot, coarsely chopped |
1 onion (not peeled), quartered |
1 3/4 cups chicken stock or reduced-sodium chicken broth |
4 cups water |
1 turkish or 1/2 california bay leaf |
1 teaspoon black peppercorns |
1 teaspoon dried thyme, crumbled |
Directions:
1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits.
2. Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes.
3. Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat.
4. Cooks' note: Stock can be made 3 days ahead and chilled (covered once cool).
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