When I cook my turkey I make some broth using the neck, gizzard and heart just to have on hand in case it is needed. This year I made two stuffings, egg noodles, plus the gravy so I needed a lot of broth.
Anyways, it is a good idea in case the drippings from the turkey are not good. This has happened a couple of times where there is too much fat or the drippings reduce too much and then have a tendency to have a burnt taste.
See also my recipe Chicken Stock for Gravy where I cook 6 lbs. of chicken wings in broth and veggies to end up with 8 cups of yummy chicken stock.
Giblet Stock
- turkey neck, gizzard and heart
- small onion, cut in chunks
- carrot, cut in chunks
- stalk of celery, cut in chunks
- sprig of parsley (optional)
- 4 cups chicken broth plus 1 cup of water
Saute the neck, gizzard, heart, onion, carrot and celery in a little butter for 10-15 minutes. Add the parsley (optional), chicken broth and water. Cook for 1-2 hours; then strain. Yields about 1 quart.
Just starting to sauté the neck, gizzard and heart as well as some veggies. The stock is starting to turn a beautiful color.
From left to right: Swanson’s chicken broth, Giblet stock and Chicken stock (from wings and veggies). Honestly, which broth would you rather use especially for the gravy?
