TURKEY GIBLET STOCK

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Reference:

Gourmet, November 1999

Prep:

Active time: 10 min Start to finish: 1 hr.

Servings:

Makes about 4 cups.

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Submitted by:

Foodie

Ingredients

tbsp vegetable oil

Neck and giblets (excluding liver) from a 12- to 14-lb turkey

celery rib, coarsely chopped

carrot, coarsely chopped

onion, quartered

cups water

3/4 cups chicken broth

bay leaf

tsp whole black peppercorns

tsp dried thyme

Directions

Heat oil in a 2-quart saucepan over moderately high heat until hot but not smoking and brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 40 to 45 minutes. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.

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Cooks\' note:

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Stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered.

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TURKEY GIBLET STOCK

0

Prep: Active time: 10 min Start to finish: 1 hr.

Servings: Makes about 4 cups.

Ingredients

Directions

Add a Review

Comments

Related Recipes

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Prep:

Active time: 10 min Start to finish: 1 hr.

Servings:

Makes about 4 cups.