Prep 5 mins
Cook 2 hrs
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.
- 1 turkey giblets or 1 chicken giblets, neck and liver
- 1 turkey wings
- 1 ham bone
- 1 beef shank
- 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
- 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.
- Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
- Add liver and continue to cook at a bare simmer for an additional 30 minutes.
- Strain the stock through a fine sieve into a bowl.
- There should be about 3 cups of stock.
- Reserve the turkey wing, liver, neck and remaining giblets.
- Chop the giblets finely and shred the meat from the wing for the gravy or soup.
This Giblet Stock was the perfect base for my Thanksgiving turkey gravy. Making this recipe on an insanely busy holiday was simple because it contained the same fresh ingredients that I had prepared for other dishes. I simmered the turkey parts for three hours to developed a deep flavor. The Giblet Stock rendered the perfect amount of broth for recipe #143871. Thank you, Rita~, for a top-notch stock that inspired my Thanksgiving guests to request, "Please pass the gravy."
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!