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.
Subscribe to Gourmet