Turkey Stock

This is adapted from From Julia Child’s Kitchen, by Julia Child.

    The turkey giblets (neck, heart, and gizzard – save the liver to add to the stuffing or for another use)
    4 T cooking oil
    1 c chopped onions
    1 c chopped celery
    1 c chopped carrots
    1 c dry white wine or 2/3 c dry white French vermouth (optional)
    2 c chicken stock (or water)
    Water
    Salt
    1 bay leaf
    1/2 tsp dried thyme or few sprigs of fresh
    Several sprigs of fresh parsley (optional)

Remove the package of giblets from the turkey and wash them. Chop the neck into several pieces, quarter the gizzard, and halve the heart. Dry on paper towels. Set the liver aside for another use.

Heat the oil in a large saucepan or stockpot, stir in the giblets, and brown them rapidly on all sides. Don’t let the oil burn. Remove the giblets and stir in the chopped veggies. Reduce the heat, cover the pan, and let the veggies cook for 5-8 minutes. Uncover, raise the heat, and let them brown slightly, stirring.

Return the giblets to the pan, add the wine, stock, herbs, salt, and enough water to cover the ingredients by an inch or so. You should have a total of 4-5 cups of liquid. Simmer partially covered for 1-3 hours. (Julia says 2-1/2 to 3 hrs, but you can get a good stock in an hour.) Add more water if the liquid evaporates too much. You want to end up with about 3 cups of stock in the end.

Stain, discard the giblets and veggies, allow to cool, and store the stock in the refrigerator. Use for moistening the stuffing, making the gravy or adding to a Turkey Soup made from leftovers later in the week.

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