Turkey Giblet Stock
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Coarsely chop celery and carrot and quarter onion
2
In a large deep saucepan bring broth and water to a boil with celery, carrot, onion, and neck and giblets, skimming froth
3
Add bay leaf and fresh herbs and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups
4
Pour stock through a fine sieve into a bowl
5
Stock may be made 2 days ahead and cooled completely, uncovered, before being chilled or frozen in an airtight container
6
Coarsely chop celery and carrot and quarter onion
7
In a large deep saucepan bring broth and water to a boil with celery, carrot, onion, and neck and giblets, skimming froth
8
Add bay leaf and fresh herbs and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups
9
Pour stock through a fine sieve into a bowl
10
Stock may be made 2 days ahead and cooled completely, uncovered, before being chilled or frozen in an airtight container