Turkey Stock II

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
		Neck, heart, and gizzard reserved
		From a 14-lb turkey
3 cups	187g / 6.6oz	Chopped onions
2 cups	220g / 7.8oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
6		Garlic cloves - peeled
4		Fresh thyme sprigs
2		Bay leaves (small)
7 cups	1659ml	Low-salt chicken broth
3/4 cup	177ml	Madeira

Recipe Instructions

Heat oil in heavy large pot over medium-high heat. Add turkey parts and saute until brown, about 15 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves; saute until brown, about 12 minutes. Add broth and Madeira and bring to boil.

Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour. Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid. Spoon off any fat. (Can be made 2 days ahead. Cover and refrigerate.)

This recipe yields 6 cups.

Source:
Bon Appetit, November 2002

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