Ingredients
-
-
1
-
1
-
1
-
1
-
-
6
-
1
-
1
-
1
-
1
-
2
-
2
-
1
-
Directions
Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy, You can use this recipe for chicken or turkey stock for soup or gravy I like the extra wing added to my stock But it’s not necessary Cook time between 1 1/2 -2 hours If cooked down less then 3 cups add water I like to leave the skin on the onion it gives it a darker richer color , This Giblet Stock was the perfect base for my Thanksgiving turkey gravy Making this recipe on an insanely busy holiday was simple because it contained the same fresh ingredients that I had prepared for other dishes I simmered the turkey parts for three hours to developed a deep flavor The Giblet Stock rendered the perfect amount of broth for recipe #143871 Thank you, Rita~, for a top-notch stock that inspired my Thanksgiving guests to request, Please pass the gravy
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Steps
|
1
Done
|
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. |
|
2
Done
|
Bring Mixture to a Boil, Reduce Heat and Continue to Cook at a Simmer, Skimming the Froth Occasionally For 1 Hour. |
|
3
Done
|
Add Liver and Continue to Cook at a Bare Simmer For an Additional 30 Minutes. |
|
4
Done
|
Strain the Stock Through a Fine Sieve Into a Bowl. |
|
5
Done
|
There Should Be About 3 Cups of Stock. |
|
6
Done
|
Reserve the Turkey Wing, Liver, Neck and Remaining Giblets. |
|
7
Done
|
Chop the Giblets Finely and Shred the Meat from the Wing For the Gravy or Soup. |
