Classic Turkey Stock

1. 1

   Pat neck and giblets dry, then cut neck into pieces with a large knife.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.