Turkey Giblet Stock Recipe

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Ingredients:

Serving

neck and giblets (excluding liver) from turkey
1 tbsp vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 red onion, coarsely chopped
1 cup dry white wine
5 cups water
1 3/4 cups chicken broth
1 turkish or 1/2 california bay leaf
4 whole black peppercorns

Directions:

Pat neck and giblets dry. Heat oil in a 4-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and sauté, stirring occasionally, until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and simmer briskly, uncovered, until liquid is reduced to about 6 cups, about 30 minutes.
Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.
Cooks' note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat before reheating.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.37 Kcal (286 kJ)
Calories from fat	20.42 Kcal
		% Daily Value*
Total Fat	2.27g	3%
Sodium	273.06mg	11%
Potassium	169.81mg	4%
Total Carbs	4.18g	1%
Sugars	1.85g	7%
Dietary Fiber	0.89g	4%
Protein	0.39g	1%
Vitamin C	7mg	12%
Vitamin A	0.1mg	3%
Calcium	39.4mg	4%

Amount Per 100 g
Calories	19.72 Kcal (83 kJ)
Calories from fat	5.89 Kcal
		% Daily Value*
Total Fat	0.65g	3%
Sodium	78.77mg	11%
Potassium	48.98mg	4%
Total Carbs	1.21g	1%
Sugars	0.53g	7%
Dietary Fiber	0.26g	4%
Protein	0.11g	1%
Vitamin C	2mg	12%
Calcium	11.4mg	4%

* 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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