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Title: Rich Turkey Stock
Yield: 1

Ingredients

      1    preheat the oven to 400
           -degrees. pu; t the, turning
      1    ; turkey parts in a flamepr
      1    ; pan and roast for about 1
      1    ; transfer the turkey
      1    ; parts to a large
      1    ; pot.

Instructions

2. 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.

3. 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.

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

--The Food & Wine Test Kitchen

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.

t
Posted to FOODWINE Digest XT 100

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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