Turkey Giblet Stock
The homemade turkey stock in this recipe is a rich and flavorful base that will elevate your soups, gravies, and sauces. Making your own stock allows you to control the ingredients and customize the flavor to your liking. Follow these simple steps to create a delicious stock that will add depth to your dishes.
— Constant Cookbook
Ingredients
- 1 tablespoon vegetable oil
- Neck and giblets (excluding liver) from a 12- to 14-lb turkey
- 1 celery rib, coarsely chopped
- 1 carrot, coarsely chopped
- 1 onion (not peeled), quartered
- 1 3/4 cups chicken stock or reduced-sodium chicken broth
- 4 cups water
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme, crumbled
Instructions
- Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine (if using) and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
Yield
Makes about 4 cups
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