2000s Recipes + Menus
Turkey Giblet Stock
Makesabout 3 cups
- Active Time:15 min
- Start to Finish:1 1/2 hr
November 2004
- Neck and giblets (excluding liver) from turkey, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 garlic clove, smashed
- 2 fresh thyme sprigs
- 4 whole black peppercorns
- 5 cups water
- 3 cups reduced-sodium chicken broth (24 fl oz)
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Pat neck and giblets dry. Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then brown neck and giblets, turning occasionally, 8 to 10 minutes. Add celery, carrot, onion, garlic, thyme, and peppercorns and sauté, stirring occasionally, until vegetables are browned, 7 to 9 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until liquid is reduced to about 3 cups, 45 to 60 minutes.
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Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.
Cook's note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Skim off fat before using (fat will be easier to remove when cool).
- Keywords
- thanksgiving,
- poultry,
- soup,
- ruth cousineau
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