2000s Recipes + Menus

Turkey Giblet Stock

Makesabout 6 cups
  • Active time:15 min
  • Start to finish:1 hr
November 2002
  • Neck and giblets (excluding liver) from turkey
  • 1 tablespoon vegetable oil
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1 cup dry white wine
  • 5 cups water
  • 1 3/4 cups chicken broth
  • 1 Turkish or 1/2 California bay leaf
  • 4 whole black peppercorns
  • Pat neck and giblets dry. Heat oil in a 4-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and sauté, stirring occasionally, until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and simmer briskly, uncovered, until liquid is reduced to about 6 cups, about 30 minutes.
  • Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Skim off and discard any fat.
Cooks’ note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard solidified fat before reheating.
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