Turkey Giblet Stock Recipe

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Ingredients:

Serving

neck and giblets (excluding liver) from turkey
2 tbsp vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
2 garlic cloves, smashed
1 cup dry white wine
3 cups water
3 cups reduced-sodium chicken broth

Directions:

Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
Cooks' note: Stock can be made 2 days ahead and chilled, uncovered, until cool, then covered. Discard any solidified fat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	145.44 Kcal (609 kJ)
Calories from fat	61.34 Kcal
		% Daily Value*
Total Fat	6.82g	10%
Sodium	447.37mg	19%
Potassium	345.88mg	7%
Total Carbs	7.64g	3%
Sugars	3.19g	13%
Dietary Fiber	1.56g	6%
Protein	2.58g	5%
Vitamin C	4.5mg	7%
Vitamin A	0.2mg	5%
Calcium	60.2mg	6%

Amount Per 100 g
Calories	29.47 Kcal (123 kJ)
Calories from fat	12.43 Kcal
		% Daily Value*
Total Fat	1.38g	10%
Sodium	90.64mg	19%
Potassium	70.08mg	7%
Total Carbs	1.55g	3%
Sugars	0.65g	13%
Dietary Fiber	0.32g	6%
Protein	0.52g	5%
Vitamin C	0.9mg	7%
Calcium	12.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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