2000s Recipes + Menus
Turkey Giblet Stock
Makes4 1/2 cups
- Active time:25 min
- Start to finish:1 1/2 hr
November 2007
Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.
- Neck and giblets (excluding liver) from turkey
- 2 tablespoons vegetable oil
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 2 garlic cloves, smashed
- 1 cup dry white wine
- 3 cups water
- 3 cups reduced-sodium chicken broth
-
Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
Cooks’ note: Stock can be made 2 days ahead and chilled, uncovered, until cool, then covered. Discard any solidified fat.
- Keywords
- gina marie miraglia eriquez,
- poultry,
- thanksgiving,
- fall
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