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Turkey giblet stock https://www.metro.ca/userfiles/image/recipes/bouillon-maison-volaille-6024.jpg PT10M PT1H00M PT1H10M
Heat oil in a large heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot and onion, turning occasionally, about 6 minutes. Deglaze with chicken stock, scraping up brown bits. Transfer mixture to a large saucepan. Add water, bay leaf, peppercorns and thyme and simmer, uncovered, until liquid is reduced to about 4 cups (1 L), 40-45 minutes. Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat.
4
1 Tbsp. (15 mL) vegetable oil 12 lb (5 1/2 kg) neck and giblets (excluding liver) from a turkey 1 celery rib, coarsely chopped 1 carrot, coarsely chopped 1 unpeeled onion, quartered 3/4 cups (190 mL) organics chicken broth 4 cups (1 L) water 1 bay leaf 1 tsp. (5 mL) black peppercorns 1 tsp. (5 mL) dried thyme
Turkey giblet stock

Turkey giblet stock

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  • Gluten-free
  • Lactose-free
4
cups
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    UNICO VEGETABLE OIL

    UNICO VEGETABLE OIL

    $4.99 ea.

    3 L, SELECTED VARIETIES

  • 12 lb
    (5 1/2 kg)
    neck and giblets (excluding liver) from a turkey
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    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

    $5.99 ea.

    375 - 400 g SELECTED VARIETIES

  • 1
    celery rib, coarsely chopped
  • 1
    carrot, coarsely chopped
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    Flyer Deal  (1)
    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.49 ea.

    907 g PRODUCT OF U.S.A.

  • 1
    unpeeled onion, quartered
  • 3/4 cups
    (190 mL)
    organics chicken broth
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    SAVE $1.40
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    $1.29 ea.

    480 - 900 ml SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

  • 4 cups
    (1 L)
    water
  • 1
    bay leaf
  • 1 tsp.
    (5 mL)
    black peppercorns
  • 1 tsp.
    (5 mL)
    dried thyme
Imprimer ma sélection

Preparation

Heat oil in a large heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces.

Brown neck, giblets, celery, carrot and onion, turning occasionally, about 6 minutes. Deglaze with chicken stock, scraping up brown bits.

Transfer mixture to a large saucepan. Add water, bay leaf, peppercorns and thyme and simmer, uncovered, until liquid is reduced to about 4 cups (1 L), 40-45 minutes.

Strain stock through a fine-mesh sieve into a bowl (discard solids).

Skim off and discard any fat.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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