Giblet Stock

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.

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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.

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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?

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