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