Turkey Giblet Stock

• Neck and giblets (excluding liver) from turkey
• 1 tablespoon vegetable oilvegetable-oil
• 1 celery rib, coarsely choppedcelery
• 1 carrot, coarsely choppedcarrot
• 1 red onion, coarsely choppedred-onion
• 1 cup dry white winewhite-wine
• 5 cups waterwater
• 1 3/4 cups chicken brothchicken-broth
• 1 Turkish or 1/2 California bay leaf
• 4 whole black peppercornspeppercorn

1. 01Pat neck and giblets dry. Heat oil in a 4-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and sauté, stirring occasionally, until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and simmer briskly, uncovered, until liquid is reduced to about 6 cups, about 30 minutes.
2. 02Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.

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