Turkey Giblet Stock
Happy Thanksgiving
Makes about 4 cups
Active time: 10 min Start to finish: 1 hrs
Ingredients:
1 tabelspoon olive oil
Neck and giblets (excluding lever) from a 12- to 14-lb turkey
1 celery ribm coarsely chopped
1 carrot, coarsely chopped
1 onion, quartered
4 cups water
1 3/4 cups chicken broth
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
Preparation:
Heat oil in a 2-quart saucepan over moderately high heat until hot but not smoking and brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 40 to 45 minutes. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.
Cooks' note:
Stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered.
Courtesy of All the Chefs in America
 Hilton Hawaiian Village |
 Hilton Waikoloa Village |