Turkey Giblet Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1 tablespoon vegetable oil
- 4 cups water
- 1 teaspoon black peppercorns
- 1 turkish or 1/2 california bay leaf
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 teaspoon dried thyme, crumbled
- Carbohydrate 9 g(3%)
- Cholesterol 3 mg(1%)
- Fat 5 g(8%)
- Fiber 1 g(6%)
- Protein 3 g(7%)
- Saturated Fat 1 g(3%)
- Sodium 180 mg(7%)
- Calories 92
Preparation Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits. Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes. Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat. Cooks' note:Stock can be made 3 days ahead and chilled (covered once cool).
Preparation Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits. Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes. Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat. Cooks' note:Stock can be made 3 days ahead and chilled (covered once cool).
