Turkey Giblet Stock

http://www.eatingwell.com/recipes/turkey_giblet_stock.html

From EatingWell:  November/December 2007

This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.

About 4 cups | Active Time: 10 minutes | Total Time: 1 1/4 hours

Ingredients

• Neck and giblets from a 10- to 12-pound turkey
• 6 cups water
• 1 medium onion, peeled and quartered
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon whole black peppercorns

Preparation

1. Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.

Nutrition

0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 0 g Protein; 0 g Fiber; 0 mg Sodium; 0 mg Potassium

Nutrition Note: After straining, the stock has few calories (about 25) and negligible nutrients except sodium (about 23 mg) per cup.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.