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Turkey Giblet Stock - 2018
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
In a large saucepan, bring water, broth, neck, giblets, celery, carrot, and onion to a boil. Skim the froth and add remaining ingredients. Cook uncovered at a low simmer for about 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a sieve into a bowl. Cool and refrigerate until ready to use.
NOTE: You can use this for the base for Sherried Cider Giblet Gravy or your favorite turkey gravy recipe.
- Neck and giblets (excluding liver) from a 12- to 14-pound turkey
- 5 cups chicken broth
- 6 cups water
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 onion, quartered
- 1 bay leaf
- 2 fresh flat-leafed parsley sprigs
- 1/2 teaspoon dried thyme, crumbled
- 1 teaspoon whole black peppercorns
PREPARATION
In a large saucepan, bring water, broth, neck, giblets, celery, carrot, and onion to a boil. Skim the froth and add remaining ingredients. Cook uncovered at a low simmer for about 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a sieve into a bowl. Cool and refrigerate until ready to use.
NOTE: You can use this for the base for Sherried Cider Giblet Gravy or your favorite turkey gravy recipe.