Giblet Stock
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Strain stock into bowl
2
Cut neck crosswise into 1 1/2-inch pieces
3
Melt butter in heavy large saucepan over medium-high heat
4
Add neck, heart and gizzard; sauté until brown, about 10 minutes
5
Add vegetables; sauté until brown, about 10 minutes
6
Add broth and bay leaf
7
Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour
8
Strain stock into bowl
9
(Can be made 1 day ahead
10
Cover and refrigerate
11
) Cut neck crosswise into 1 1/2-inch pieces
12
Melt butter in heavy large saucepan over medium-high heat
13
Add neck, heart and gizzard; sauté until brown, about 10 minutes
14
Add vegetables; sauté until brown, about 10 minutes
15
Add broth and bay leaf
16
Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour
17
(Can be made 1 day ahead
18
Cover and refrigerate)