Active Time

　　15 min

　　Total Time

　　1 hr

　　Active time: 15 min Start to finish: 1 hr

　　

Ingredients

Makes about 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

　　

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 sauté, 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.

　　

Step 2

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.