Turkey Stock


Yield: 6 cupsxml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" / 

Vegetable oil                                           3 T
Neck, heart, and gizzard reserved from 14 pound turkey
Onions, chopped                                     3 cups
Carrots, chopped                                    2 cups
Celery, chopped                                      1 cup
Garlic cloves, peeled                                6
Thyme sprigs, fresh                                  4
Bay leaves, small                                     2
Low-salt chicken broth                            7 cups
Madeira                                                  3/4 cup 

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.)