Neck and giblets (excluding liver) from turkey
2 tablespoon olive oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 red onion, coarsely chopped
2 cloves garlic, whole
1 cup dry white wine
4 cups water
2 cups chicken broth
1 bay leaf
4 whole black peppercorns

1) Wash and pat neck and giblets dry.

2) Heat a 4-quartz stock pot over moderate high heat. When heated, add olive oil. Add neck and giblets to hot pot. Brown all sides, for about 5 mins.

3) Add celery, carrot, onion and garlic. Saute for another 5 mins.

4) Add wine and bring to boil. Then add remaining ingredients. Bring to boil again before letting it simmer over low heat uncovered. Simmer till it reduces to about 6 cups of liquid, about 30 mins.

5) Pour stock through a sieve into a large bowl. Discard all solids and skim off fat.

Stock can be made 2 days ahead. Store in fridge or freezer covered till ready to use.