Turkey Stock

Name: Turkey Stock
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

10 ingredients

7 steps

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.
2

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.
3

Add vegetables and saute, stirring, until golden, about 5 minutes.
4

Add wine and boil 1 minute.
5

Add remaining ingredients and cook at a strong simmer, uncovered, until reduced to about 4 cups, 30 to 45 minutes.
6

Pour stock through a large fine sieve into a large bowl and discard solids.
7

Skim off and discard any fat.