Turkey Giblet Stock
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This recipe makes 5 cups servings
Ingredients
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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