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
Cut neck crosswise into 1 1/2-inch pieces
2
Melt butter in heavy large saucepan over medium-high heat
3
Add neck, heart and gizzard; sauté until brown, about 10 minutes
4
Add vegetables; sauté until brown, about 10 minutes
5
Add broth and bay leaf
6
Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour
7
Strain stock into bowl
8
(Can be made 1 day ahead
9
Cover and refrigerate
10
) Cut neck crosswise into 1 1/2-inch pieces
11
Melt butter in heavy large saucepan over medium-high heat
12
Add neck, heart and gizzard; sauté until brown, about 10 minutes
13
Add vegetables; sauté until brown, about 10 minutes
14
Add broth and bay leaf
15
Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour
16
(Can be made 1 day ahead
17
Cover and refrigerate)
18
Strain stock into bowl