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Rich Turkey Stock

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
  Makes about 7 cups (Serves 7)
5 pounds turkey parts, such as wings, necks and drumsticks
9 cups water
Reserved turkey neck and giblets (except the liver
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, sliced
1 teaspoon kosher salt
Freshly ground pepper
Preheat the oven to 400 degrees F. Put the turkey parts in a flameproof roasting pan and roast form about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.

Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.

Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.

Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.

Make Ahead:

The stock and giblets can be refrigerated separately for up to 2 days; any leftover stock can be frozen for up to 1 month.

Serving size = 1 cup

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 7 cups (Serves 7)
Calories: 456
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 494mg
% Cal. from Fat: 10%
Cholesterol: 319mg
Protein: 92g
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