Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.
Place all ingredients in a large stockpot along with 8 cups water; bring to a boil over high heat. Reduce heat to low and simmer until reduced to about 6 cups, about 1 1/2 hours; strain, reserving giblets. Let cool completely. Stock may be kept refrigerated, in an airtight container, for up to 3 days.