Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. Place over high heat; bring to a boil.
Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed.
Pass the stock through a cheesecloth-lined sieve; discard the solids. Let stock cool, and refrigerate until ready to use.