Giblet Stock for Gravy
This is a basic stock recipe to go into turkey or goose gravy.
Servings: 5 cups (1.25 L)
Ingredients:
-
Neck and giblets of turkey or goose
1 onion, quartered
1 outer stalk celery with leaves, coarsely chopped
1 carrot, chopped
1 clove garlic
1 bay leaf
3 sprigs parsley
2 sprigs fresh thyme (or 1/4 tsp/1 mL dried)
1 whole clove
1/2 tsp (2 mL) peppercorns
Preparation:
Turkey Stock: Chop neck into 5 or 6 pieces; clean gizzard of any fat or membranes and cut in half. Cut heart in half.
In saucepan, bring neck, gizzard, heart and 6 cups (1.5 L) water to boil; skim off foam. Add onion, celery, carrot, garlic, bay leaf, parsley, thyme, clove and peppercorns; cover and simmer over low heat for 2 hours.
Strain, reserving heart and gizzard; trim and chop remaining giblets for gravy. (Make-ahead: Cover and refrigerate stock and giblets separately for up to 1 day.)
Goose Stock: Proceed as for Turkey Stock except add wing tips and increase cloves to 4; cover with 7 cups (1.75 L) water and simmer, covered, for 3 hours. Discard solids.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »