Simple Giblet Stock Recipes

Steps:

• Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours.
• Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Steps:

• Put all of the ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover partially, and gently simmer, skimming foam from surface as needed, until reduced to 4 cups, about 2 hours. Strain, and discard solids. Use immediately, or cover, and refrigerate for up to 1 week.

Steps:

• For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
• Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
• Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
• For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
• Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
• Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
• Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
• Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

Steps:

• In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
• Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Steps:

• Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
• In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
• Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
• After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
• Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.

Steps:

• Trim any fat or membrane from the giblets. The liver should not have the gallbladder (a small green sac) attached. If it is, trim it off carefully, removing bits of the liver if necessary. Do not pierce the sac; the liquid it contains is very bitter. Rinse giblets and neck, and pat dry.
• In a medium saucepan, melt 3 tablespoons butter over medium heat. Add onion, celery, and leek. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add salt and pepper, and cook 1 minute more.
• Add the water, bay leaf, gizzard, heart, and neck (do not add the liver). Bring to a boil over medium-high heat, and reduce to a full simmer. Cook until gizzard is tender when pierced with a paring knife, about 45 minutes. Transfer gizzard, heart, and neck to a plate, and set aside. The liquid should be released to about 3 cups; if not, raise the heat, and cook 10 to 15 minutes more.
• Meanwhile, finely chop liver. Melt remaining tablespoon butter in a small skillet over medium-low heat. Add liver, and cook, stirring constantly, until it no longer releases any blood, 3 to 4 minutes. Transfer to a plate, and cover with plastic wrap. Refrigerate until ready to use.
• Strain stock through a fine sieve into an airtight container, discarding bay leaf; let stand until grease rises to the top, and skim off with a large spoon. Finely chop gizzard and heart, and pull meat from neck; add to stock along with reserved liver. Refrigerate until ready to use.

Steps:

• In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups cold water, and 1/4 teaspoon pepper: Bring to a boil over high heat; simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. Broth may be made up to a day in advance and refrigerated in a covered container.

Steps:

• Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is attached, trim off carefully, removing part of liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
• In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery stalk and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
• Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
• After 45 minutes of simmering, the liquid from the heart and gizzard stock should reduce to about 2 1/2 cups. If it has not, increase heat and cook another 10 to 15 minutes.
• Strain broth. Chop gizzard and heart very fine and add to strained broth, along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.