Turkey Giblet Stock
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Servings: 5 cups (1.25 L)
Ingredients:
-
Neck and giblets of turkey
1 onion, quartered
1 each rib celery with leaves and carrot, chopped
1 each clove garlic and bay leaf
3 sprigs fresh parsley
2 sprigs fresh thyme (or 1/4 tsp/1 mL dried)
1 whole clove
1/2 tsp (2 mL) peppercorns
Preparation:
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, discarding heart and gizzard; trim and chop remaining giblets for gravy, if desired. (Make-ahead: Cover and refrigerate stock and giblets separately for up to 24 hours.)
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, discarding heart and gizzard; trim and chop remaining giblets for gravy, if desired. (Make-ahead: Cover and refrigerate stock and giblets separately for up to 24 hours.)
Source
Canadian Living Magazine: December 2008
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