| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
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 |
c |
Water |
| 1 3/4 |
c |
Chicken broth |
| 1 |
|
Bay leaf |
| 1 |
ts |
Whole black peppercorns |
| 1 |
ts |
Dried thyme |
INSTRUCTIONS
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: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”