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Cooking Live's Turkey Giblet Stock
Ingredients
- Neck and giblets (excluding liver) from a 12- to 14-lb. turkey
- 5 c. Chicken broth
- 6 c. Water
- 1 x Celery rib, minced
- 1 x Carrot, minced
- 1 x Onion, quartered
- 1 x Bay leaf
- 2 x Fresh flat-leafed parsley sprigs
- 1/2 tsp Dry thyme, crumbled
- 1 tsp Whole black peppercorns
Directions
- In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add in remaining ingredients and cook, uncovered, at a bare simmer 2 hrs, or possibly till liquid is reduced to about 6 c.. Strain stock through a fine sieve into a bowl. Stock may be made 2 days ahe ad. Cold stock completely, uncovered, and keep chilled or possibly frzn in an airtight container.
- Yield: About 6 c.
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