1990s Recipes + Menus
Turkey Giblet Stock
Makesabout 3 cups
November 1990
- the giblets from 1 turkey (excluding the liver), chopped
- 3 cups chicken broth
- 1 onion stuck with 1 clove
- 1 carrot, halved
- 1 rib of celery, chopped
- 3 long parsley sprigs
- 1/4 teaspoon dried thyme
- 1/2 bay leaf
-
In a saucepan combine the giblets, the stock, 3 cups water, the onion, the carrot, and the celery, bring the liquid to a boil, and skim the froth as it rises to the surface. Add the parsley , the thyme, and the bay leaf and cook the mixture over a moderately low heat for 1 hour. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen.
- Keywords
- zanne stewart,
- soup,
- fall,
- thanksgiving,
- poultry
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