Turkey Stock
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Pat dry neck and giblets
2
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes
3
Add vegetables and sauté, stirring, until golden, about 5 minutes
4
Add wine and boil 1 minute
5
Add remaining ingredients and cook at a strong simmer, uncovered, until reduced to about 4 cups, 30 to 45 minutes
6
Pour stock through a large fine sieve into a large bowl and discard solids
7
Skim off and discard any fat
8
Pat dry neck and giblets
9
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes
10
Add vegetables and sauté, stirring, until golden, about 5 minutes
11
Add wine and boil 1 minute
12
Add remaining ingredients and cook at a strong simmer, uncovered, until reduced to about 4 cups, 30 to 45 minutes
13
Pour stock through a large fine sieve into a large bowl and discard solids
14
Skim off and discard any fat