Turkey Giblet Stock

Heat oil in heavy skillet over medium-high heat until it shimmers. Cut neck into 1″ pieces. Brown neck, giblets, celery, carrot and onion, turning occasionally, about 6 min. Add chicken stock, scraping up brown bits. Transfer to 3-qt. stockpot. Add water, bay leaf, peppercorns and thyme and simmer, uncovered, until liquid is reduced to about 4 c., about 1 hour. Strain stock into a bowl, discarding solids. (can be made 3 days ahead)

Olive Oil 2 T
Celery 2 ribs, chopped
Carrots 2 chopped
Onion 1 not peeled, quartered
Stock 1.75 c chicken
Water 8 c
Bay Leaves 2
Pepper 1 T peppercorns
Thyme 1 T fresh