1990s Recipes + Menus
Turkey Giblet Stock
Makesabout 6 cups
November 1995
- neck and giblets (excluding liver) from a 12- to 14-pound turkey
- 5 cups chicken broth
- 6 cups water
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 onion, quartered
- 1 bay leaf
- 2 fresh flat-leafed parsley sprigs
- 1/2 teaspoon dried thyme, crumbled
- 1 teaspoon whole black peppercorns
-
In a large deep saucepan bring neck, giblets, broth, water, celery, carrot, and onion to a boil, skimming froth. Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Strain stock through a fine sieve into a bowl. Stock may be made 2 days ahead. Cool stock completely, uncovered, and keep chilled or frozen in airtight container.
- Keywords
- gourmet entertains,
- thanksgiving,
- fall,
- poultry,
- soup
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