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Ingredientes
- Turkey neck and giblets (heart & gizzard) reserved from turkey
- 1 med onion cut large chunks
- 2 stalk celery cut large chunks
- 2 x scrubbed carrots cut in chunks
- 6 sprg fresh flat-leaf or possibly curly parsley
- 2 sprg fresh thyme - (to 3)
- 1 whl bay leaf
- 1/2 tsp whole black peppercorns
Direcciones
- Rinse neck and giblets well. Combine turkey neck and giblets, onion, celery, carrots, parsley, thyme, bay leaf, and peppercorns with 7 c. cool water in a medium stockpot. Place over high heat; bring to a boil.
- Reduce heat to a simmer, and cook for 1 1/2 hrs, skimming scum which floats to top as necessary.
- Pass stock through a sieve lined with damp cheesecloth; throw away the solids. Let stock cold, and chill till ready to use.
- This recipe yields 5 c..
- Yield: 5 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 359g | |
| Calories 159 | |
| Calories from Fat 21 | 13% |
| Total Fat 2.38g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 196mg | 8% |
| Potassium 916mg | 26% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 8.3g | 28% |
| Sugars 11.44g | 8% |
| Protein 9.0g | 14% |
