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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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, quartered |
4 cups water |
1 3/4 cups chicken broth |
1 bay leaf |
1 teaspoon whole black peppercorns |
1 teaspoon dried thyme |
Directions:
1. Heat oil in a 2-quart saucepan over moderately high heat until hot but not smoking and brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 40 to 45 minutes. 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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