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

Recipe by Rita1652
READY IN: 2hrs 5mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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