TURKEY GIBLET STOCK

By BobD

Ingredients

• YIELDS 6 CUPS
• 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

Preparation

Step 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 saute 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.

Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.

COOKS NOTE: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered.

Discard solidified fat before reheating.