| 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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