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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons vegetable oil |
neck, heart, and gizzard reserved from 14-pound turkey |
3 cups chopped onions |
2 cups chopped carrots |
1 cup chopped celery |
6 garlic cloves, peeled |
4 fresh thyme sprigs |
2 small bay leaves |
7 cups low-salt chicken broth |
3/4 cup madeira |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add turkey parts and sauté until brown, about 15 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves; sauté until brown, about 12 minutes. Add broth and Madeira and bring to boil. Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour. Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid. Spoon off any fat. (Can be made 2 days ahead. Cover and refrigerate.)
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