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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 1 hr Ingredients:
neck and giblets (excluding liver) from turkey |
1 tablespoon vegetable oil |
1 celery rib, coarsely chopped |
1 carrot, coarsely chopped |
1 red onion, coarsely chopped |
1 cup dry white wine |
5 cups water |
1 3/4 cups chicken broth |
1 turkish or 1/2 california bay leaf |
4 whole black peppercorns |
Directions:
1. Pat neck and giblets dry. Heat oil in a 4-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and sauté, stirring occasionally, until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and simmer briskly, uncovered, until liquid is reduced to about 6 cups, about 30 minutes.
2. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.
3. Cooks' note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat before reheating.
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