1990s Recipes + Menus
Turkey Giblet Stock
Makes:About 5 cups
November 1992
- The neck and giblets (excluding the liver) from 12- to 14-pound turkey
- 5 cups chicken broth
- 5 cups water
- 1 rib of celery, chopped
- 1 carrot, chopped
- 1 onion, quartered
- 1 bay leaf
- 1/2 teaspoon dried thyme, crumbled
- 1 teaspoon black peppercorns
-
In a large saucepan combine the neck and giblets, the broth, the water, the celery, the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until the liquid is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl reserving the neck meat and the giblets for the gravy.
Cooks’ note: The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container.
- Keywords
- thanksgiving,
- fall,
- poultry,
- soup
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