Turkey Stock

Ingredients

• 1 giblets and neck of turkey
• 2 tablespoons of olive oil
• 1/2 cup of port wine
• 1 cup of roughly chopped onion
• 1/2 cup of roughly chopped carrot
• 1/2 cup of roughly chopped celery
• 2 sprigs of rosemary
• 1 teaspoon of black pepper
• Some to cover water

Directions

1. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
2. Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
3. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.