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Ingredientes
- Neck and giblets (excluding liver) from a 12- to 14-lb. turkey
- 5 c. Chicken broth
- 6 c. Water
- 1 x Celery rib, minced
- 1 x Carrot, minced
- 1 x Onion, quartered
- 1 x Bay leaf
- 2 x Fresh flat-leafed parsley sprigs
- 1/2 tsp Dry thyme, crumbled
- 1 tsp Whole black peppercorns
Direcciones
- In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add in remaining ingredients and cook, uncovered, at a bare simmer 2 hrs, or possibly till liquid is reduced to about 6 c.. Strain stock through a fine sieve into a bowl. Stock may be made 2 days ahe ad. Cold stock completely, uncovered, and keep chilled or possibly frzn in an airtight container.
- Yield: About 6 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2830g | |
| Calories 208 | |
| Calories from Fat 29 | 14% |
| Total Fat 3.32g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 2022mg | 84% |
| Potassium 1482mg | 42% |
| Total Carbs 25.33g | 7% |
| Dietary Fiber 10.3g | 34% |
| Sugars 7.44g | 5% |
| Protein 19.76g | 32% |
