Turkey Stock II

By á-170456

Ingredients

• 3 tablespoons vegetable oil
• Neck, heart, and gizzard reserved
• from a 14-lb 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

Details

Servings 6

Preparation

Step 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.)

This recipe yields 6 cups.