Giblet Stock from Turkey or Chicken

⏱ 125 mins 🍽 3 cups 🏷 Stocks

This recipe creates a deeply coloured, flavourful stock perfect for enriching soups or gravies. It uses turkey or chicken giblets, a wing, and a ham bone for depth, simmered with classic vegetables and herbs. The onion skin is left on to contribute a richer colour. The process takes about 1 1/2 hours, resulting in approximately 3 cups of concentrated stock, with the cooked giblets and wing meat reserved for use in your finished dish.

Giblet Stock from Turkey or Chicken

Ingredients

  • 1 turkey giblets or 1 chicken giblets, neck and liver
  • 1 turkey wings
  • 1 ham bone
  • 1 beef shank
  • 6 cups water
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 onion, quartered with skin gives it a richer color
  • 1 bay leaf
  • 2 fresh sage leaves
  • 2 garlic cloves, peeled
  • 1 teaspoon whole black peppercorn

Method

  1. Place the wing, neck and giblets, excluding the liver, into a large saucepan with the 6 cups of water, celery, carrot, onion, sage, garlic, bay leaf and peppercorns.
  2. Bring the contents to a boil, then lower the heat to maintain a simmer. Skim off any froth that appears and cook for 1 hour.
  3. Introduce the liver to the pan and continue cooking at a very gentle simmer for a further 30 minutes.
  4. Pour the stock through a fine sieve into a bowl to strain out all the solids.
  5. You should have roughly 3 cups of stock at this stage.
  6. Set aside the cooked turkey wing, liver, neck and the remaining giblets for later use.
  7. Finely chop the giblets and pull the meat from the wing to add to your gravy or soup.

Nutrition (per serving)

Sodium110800 mg

Recipe details

CategoryStocks
AuthorRita1652