Heat oil in a large heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces.
Brown neck, giblets, celery, carrot and onion, turning occasionally, about 6 minutes. Deglaze with chicken stock, scraping up brown bits.
Transfer mixture to a large saucepan. Add water, bay leaf, peppercorns and thyme and simmer, uncovered, until liquid is reduced to about 4 cups (1 L), 40-45 minutes.
Strain stock through a fine-mesh sieve into a bowl (discard solids).
Skim off and discard any fat.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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