Instructions

• Step 1: Saute vegetables Melt 3 tablespoons of butter in a medium-sized saucepan and saute the vegetables until the onions are translucent, about 10 minutes.
• Step 2: Save the giblets! Remove the giblets -- the edible organs that come packaged inside the turkey along with its neck -- from their wrapping. Rinse them, pat them dry, and add them to the saucepan -- with the exception of the liver, which makes the stock bitter unless it's cooked separately. Pour in 6 cups of cold water, or 5 cups of water and 1 cup of white wine, and the remaining ingredients.
• TIP: Substitute half of the water with chicken broth for a meatier stock.
• Step 3: Simmer Reduce heat, cover partially, and simmer until it reduces to 4 cups, about 2 hours. Periodically skim the foam that forms on the surface.
• Step 4: Strain Strain the stock through a fine-mesh sieve into a bowl and toss the solids. When the stock cools, skim off and discard any fat. Use the stock immediately, or cover and refrigerate it for up to 1 week.
• FACT: Giblet pie was a popular budget dish in post-World War II England.

You Will Need

• 3 tbsp. butter
• 1 chopped onion
• 1 chopped celery stalk
• 1 chopped carrot
• 1 diced leek
• Turkey neck and giblets
• 6 c. cold water
• 4 sprigs parsley
• 1 bay leaf
• 1 tsp. dried thyme
• 1/2 tsp. whole black peppercorns
• 1/2 tsp. salt
• Sieve
• 1 c. white wine (optional)
• 3 c. chicken broth (optional)