Heat oil in a 2-quart saucepan over moderately high heat until hot but not smoking and brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 40 to 45 minutes. Pour stock through a fine sieve into a bowl. Skim off and discard any fat. Cooks note: ? Stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Makes about 4 cups. Gourmet November 1999 Per serving: 286 Calories (kcal); 17g Total Fat; (50% calories from fat); 12g Protein; 25g Carbohydrate; 0mg Cholesterol; 1431mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.