Turkey Giblet Stock - cooking recipe

Ingredients

1 tablespoon oil
1 turkey neck
1 turkey giblets
1 celery rib, chopped
1 carrot, chopped
1 onion, quartered
10 cups water
1 bay leaf
1 teaspoon peppercorn
1 teaspoon dried thyme
1/4 teaspoon salt

Preparation

Heat oil over moderate heat.
Brown neck and giblets 10-15 minutes.
Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
Stock should measure 4 cups. Add more water or continue to boil if necessary.
Let stand until fat rises to the top and skim fat from top.
Let cool completely before chilling.
Skim fat before using.