- Turkey neck and giblets
- 1 medium onion, chopped
- 1 large celery rib with leaves, chopped
- 1 large unpeeled carrot, scrubbed and chopped
- 3 sprigs of parsley
Preheat the oven to 350. Put the neck and giblets and the onion in a small roasting or flameproof baking pan and roast for 1 hour, turning, until browned all over. Transfer the browned ingredients to a medium saucepan.
Place the roasting pan over high heat. When the pan drippings start to sizzle pour in 1 cup of water and boil, scraping up all the browned bits from the bottom of the pan. Pour this liquid into the saucepan and add the celery, carrot, parsley and 3 cups of water. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 1/2 hours. Strain, let cool, then cover and refrigerate. (The stock can be made up to a day in advance. If you buy a turkey neck and giblets separately, you can make the stock weeks or even months, ahead and freeze it.)