Ingredients
2giblets, wings and necks of ducks,(2 ducks) or 4 smaller birds, such as pheasant, squab, or quail
1medium onion
1small celery rib
5cupswater
Preparation
Combine the giblets, wings, and necks with the onion, celery, and water in a 3-quart saucepan and heat to boiling over medium heat.
Skim off any foam.
Simmer over medium-low heat, covered, for about 1 hour until the giblets are tender.
Drain the stock through a colander lined with cheesecloth into another large pot, pressing on the ingredients to extract the juices.
Use the stock immediately or cool quickly in an ice bath, and store up to 3 days in the refrigerator or 6 months in the freezer.
