Turkey Giblet Stock

"From Gourmet magazine. I use this stock as a base for my Turkey Gravy. I don't use the liver in the stock or gravy. It can lend a bitter note."
 
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Ready In:
3hrs 10mins
Ingredients:
11
Yields:
4 cups
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ingredients

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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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