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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
3 1/2 cups water |
1 cup chicken broth |
1 bay leaf (not california) |
4 black peppercorns |
Directions:
1. Pat dry neck and giblets. Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and sauté, stirring, until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and cook at a strong simmer, uncovered, until reduced to about 4 cups, 30 to 45 minutes. Pour stock through a large fine sieve into a large bowl and discard solids. Skim off and discard any fat.
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