Title: Turkey Giblet Stock (Nov99)
Categories: November 19
Yield: 1 servings

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

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.