Things You'll Need:
- 1 large yellow onion chopped
- 2 bay leaves
- 1 c. dry white wine
- 7 c. canned reduced-sodium chicken broth or water
- giblets from 1 turkey, excluding liver, rinsed
- 2 stalks celery with leaves
- 1 turkey neck cut into 2-inch pieces
- 5 fresh sprigs parsley
- 6 whole peppercorns
- Groceries
- Airtight Containers
- Ladles
- Mixing Bowls
- Stockpots
- Strainers
- Strainers
- Mixing bowls
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Step 1
Warm the oil in a large saucepan over high heat.
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Step 2
Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.
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Step 3
Add the onion and celery and cook until brown, about 15 minutes.
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Step 4
Add the wine and water and bring to a simmer. Skim any foam from the surface.
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Step 5
Add peppercorns, bay leaves and parsley. Bring to a boil.
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Step 6
Reduce heat to low, cover partially, and simmer for two hours.
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Step 7
Strain the stock into a bowl and throw away the solids.
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Step 8
Refrigerate stock in an airtight container.
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Step 9
Lift fat off surface of stock when ready to use.












Comments
Anonymous said
on 11/22/2005 It is often convenient to make a large batch of stock, and freeze any unused remainder. You may:
- pour chilled stock into ziplock freezer bags (only about 2/3 full, to allow for expansion), and microwave bags on defrost as needed, or
- pour chilled stock into plastic ice cube trays, and defrost as needed. It is helpful to label these trays with a Sharpie pen so that they aren't confused with water ice cubes.