Classic Turkey Stock
By: Carrie Barr
Published: Thursday, December 10, 2009 - 4:05pm

Ingredients




Neck and giblets (excluding liver) from a turkey
1 tablespoon vegetable oil
1 large onion, quartered
10 cups water
1 celery rib, sliced
1 carrot, sliced
Greens from 1 leek (optional), coarsely chopped
3 parsley sprigs
3 thyme sprigs
1 Turkish or 1/2 California bay leaf

Preparation

1 Pat neck and giblets dry, then cut neck into pieces with a large knife. 2 Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours. 3 Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.

About


Can be made up to 3 days ahead, discard any solidified fat.
Adapted from Gourmet  | November 2008 by Shelley Wiseman