- 1 tablespoon vegetable oil
- Neck and giblets (excluding liver) from turkey
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 1 onion, quartered
- 4 cups water
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon black peppercorns
- Heat oil in a 3-quart saucepan over moderately high heat until hot but not smoking, then brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 45 minutes to 1 hour. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.