Ingredients
- Neck, heart and gizzard reserved from 16- to 18-pound turkey
- 2 tablespoons (1/4 stick) butter
- 3 cups chopped onions
- 2 cups thinly sliced carrots
- 2 cups chopped fennel stalks and fronds or celery stalks and leaves
- 4 cups canned low-salt chicken broth
- 1 bay leaf
Directions
- Cut neck crosswise into 1 1/2-inch pieces. Melt butter in heavy large saucepan over medium-high heat. Add neck, heart and gizzard; sauté until brown, about 10 minutes. Add vegetables; sauté until brown, about 10 minutes. Add broth and bay leaf. Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour.
- Strain stock into bowl. (Can be made 1 day ahead. Cover and refrigerate.)
