Turkey Giblet Stock
- Ready In:
- 3hrs 10mins
- Ingredients:
- 11
- Yields:
-
4 cups
ingredients
- 14.79 ml oil
- 1 turkey neck
- 1 turkey giblets
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 onion, quartered
- 2365.9 ml water
- 1 bay leaf
- 4.92 ml peppercorn
- 4.92 ml dried thyme
- 1.23 ml salt
directions
- Heat oil over moderate heat.
- Brown neck and giblets 10-15 minutes.
- Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
- Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
- Stock should measure 4 cups. Add more water or continue to boil if necessary.
- Let stand until fat rises to the top and skim fat from top.
- Let cool completely before chilling.
- Skim fat before using.
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