Turkey Giblet Stock
- Neck and giblets (excluding liver) from
- 2 tablespoons vegetable oil
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 2 garlic cloves, smashed
- 1 cup dry white wine
- 3 cups water
- 3 cups reduced-sodium chicken broth
- Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and saute until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
from, vegetable oil, celery, carrot, onion, garlic, white wine, water, chicken broth
Taken from www.epicurious.com/recipes/food/views/turkey-giblet-stock-240624 (may not work)