Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Giblet Stock

Yield: Yields about 4 cups.

Reserve about a cup of this stock to moisten the stuffing before baking. Use the rest for making either Madeira Gravy or Pan Gravy with Herbs.

Ingredients

  • 1 Tbs. unsalted butter
  • Giblets from one 12- to 14-lb. turkey (excluding liver)
  • 1 carrot, cut in 2-inch pieces
  • Skin and outer layers from 1 onion 
  • Leafy tops of 3 to 4 ribs celery
  • 1 bay leaf
  • 3 or 4 whole cloves

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 20
      Fat Calories (kcal): 10
      Fat (g): 1
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 20
      Sodium (mg): 10
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Set a 4-qt. saucepan over medium-high heat and melt the butter. Add the giblets (the neck, heart, and gizzard; reserve the liver for the sausage stuffing, if making) and stir until the giblets are browned, 7 to 10 minutes.
  • Add the carrot, onion, celery tops, bay leaf, and cloves. Cook until the vegetables begin to brown, about 5 minutes. Add 12 cups water, bring to a boil, and reduce the heat to low. Simmer, uncovered and undisturbed, until the liquid is reduced to about one-third its original volume, about 3 hours. If too much water evaporates and the giblets threaten to dry out, add more water. Strain into a measuring cup or bowl, pressing on the solids to extract all the liquid; you should have about 4 cups. Discard the solids.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks