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.

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