Ingredients:
- neck and giblets (excluding liver) from turkey , cut into 1-inch pieces
- 2 fresh thyme sprigs
Directions:
- Pat neck and giblets dry. Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, 8 to 10 minutes. Add celery, carrot, onion, garlic, thyme, and peppercorns and sauté, stirring occasionally, until vegetables are browned, 7 to 9 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until liquid is reduced to about 3 cups, 45 to 60 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.
- Cooks' note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Skim off fat before using (fat will be easier to remove when cool).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.78 Kcal (351 kJ) | ||
| Calories from fat | 40.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Sodium | 595.03mg | 25% | |
| Potassium | 382.08mg | 8% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 11.66 Kcal (49 kJ) | ||
| Calories from fat | 5.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 7% | |
|---|---|---|---|
| Sodium | 82.77mg | 25% | |
| Potassium | 53.15mg | 8% | |
| Total Carbs | 0.88g | 2% | |
| Sugars | 0.41g | 12% | |
| Dietary Fiber | 0.25g | 7% | |
| Protein | 0.45g | 6% | |
| Vitamin C | 0.7mg | 8% | |
| Calcium | 11.7mg | 8% | |
* 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.
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