Turkey Stock

Makes 6 cups

Ingredients:

1 tablespoon vegetable oil
turkey giblets (neck, tailpiece, heart and gizzard)
1 large onion peeled and chopped
1 stalk celery chopped
1 carrot peeled and chopped
1 teaspoon thyme
2 dried bay leaves
8 cups water

Preparation:

Place vegetable oil in a large stockpot over medium heat. Add turkey
giblets and brown for 3 1/2 to 4 minutes. Stir in onion, carrots and
celery, for 1 1/2 to 2 minutes until onion begins to brown.

Add water, bay leaves and thyme and bring to a boil. Lower the heat
and partially cover. Simmer for 3 1/2 to 4 hours.

Strain the stock through a colander and cool in the refrigerator
uncovered. When the stock is cool you can skim the solidified fat from
the surface with a spoon.

You can season the stock with salt and pepper and serve it as a
flavorful broth, or use it in soups, stews, rice and risotto dishes.
It will be good for several days when refrigerated, or freeze the
remainder for later use.