Quick and Rich Turkey Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 3 cups water
- 1/2 medium onion
- 1 tablespoon unsalted butter
- 3 cups reduced-sodium chicken broth
- neck, giblets (excluding liver), and wing tips from a turkey
- 1 carrot, quartered
- 1 celery rib, quartered
- 2 thyme sprigs
Preparation Pat neck, giblets, and wing tips dry, then cook with onion in butter in a large heavy saucepan over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add broth, water, carrot, celery, and thyme and bring to a boil, then simmer, skimming any foam, until reduced by half, about 1 1/2 hours. Pour through a sieve into a bowl, reserving giblets (if using for gravy) and discarding remaining solids. (Reserve 1 cup stock for stuffing.) CooksÂ’ note:Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.
Preparation Pat neck, giblets, and wing tips dry, then cook with onion in butter in a large heavy saucepan over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add broth, water, carrot, celery, and thyme and bring to a boil, then simmer, skimming any foam, until reduced by half, about 1 1/2 hours. Pour through a sieve into a bowl, reserving giblets (if using for gravy) and discarding remaining solids. (Reserve 1 cup stock for stuffing.) CooksÂ’ note:Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.
