Turkey giblet stock (nov99)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| Neck and giblets; (excluding liver) | ||
| ; from a 12- to 14-lb | ||
| ; turkey | ||
| 1 | Celery rib; coarsely chopped | |
| 1 | Carrot; coarsely chopped | |
| 1 | Onion; quartered | |
| 4 | cups | Water |
| 1¾ | cup | Chicken broth |
| 1 | Bay leaf | |
| 1 | teaspoon | Whole black peppercorns |
| 1 | teaspoon | Dried thyme |
Directions
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
Converted by MC_Buster.
Per serving: 286 Calories (kcal); 17g Total Fat; (50% calories from fat); 12g Protein; 25g Carbohydrate; 0mg Cholesterol; 1431mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 3½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.