Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy

Rita~'s Note:

You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color.

• Total Time: 2 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 3 cups

Choice of

• 1 turkey giblets or 1 chicken giblets, neck and liver
• 1 turkey wings
• 1 ham bone
• 1 beef shank

Remaining ingredients

• 6 cups water
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 onion, quartered with skin gives it a richer color
• 1 bay leaf
• 2 fresh sage leaves
• 2 garlic cloves, peeled
• 1 teaspoon whole black peppercorn

Directions:

1. In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns.
2. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
3. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
4. Strain the stock through a fine sieve into a bowl.
5. There should be about 3 cups of stock.
6. Reserve the turkey wing, liver, neck and remaining giblets.
7. Chop the giblets finely and shred the meat from the wing for the gravy or soup.

Reviews

[Mama's Kitchen (Hope)]

Very nice rich broth! I did not use giblets or liver- I am squeemish. lol I did use necks and wings and it was great. Loved the sage in this- added another layer of flavor that was very nice. I doubled the recipe and used all of it for chicken soup. I will make it again and freeze in 2 cup portions. Thanks Rita for a great recipe!