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.
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