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Taking the time to make turkey giblet stock from scratch will make your Thanksgiving recipes their best. This stock is excellent
as an ingredient in gravy and stuffing.
stock
turkey neck and giblets (excluding the liver)
5 cups water
5 cups chicken broth
1 onion, quartered
1 carrot, chopped
1 celery stalk, chopped
8 peppercorns
1 teaspoon dried thyme
4-6 branches of fresh parsley, chopped
2 bay leaves
instructions
Place neck, giblets, water, broth, onion, carrot and celery in a large stockpot. Bring to a simmer over medium heat, skimming the froth. Add the remaining ingredients and reduce heat to a slow simmer. Skim the foam off the surface to maintain a clear stock. Simmer for approximately 2 hours. Strain the stock through a fine sieve. Discard the giblets, reserve the vegetables and meat picked off the neck for the stuffing. Let cool, and skim any fat collected on the surface.
The stock can be refrigerated in an airtight container for 2-3 days, or frozen for up to a year.
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