Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy
photo by Garden Gate Kate
- Ready In:
- 2hrs 5mins
- 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.
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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!