| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | T | 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 | t | Whole black peppercorns |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 269
Total Fat: 30g
Cholesterol: 390.8mg
Sodium: 3977.1mg
Potassium: 1603.5mg
Carbohydrates: 29.3g
Fiber: 5.9g
Sugar: 13.5g
Protein: 59.1g