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Epicurious
Bon Appétit

Giblet Stock

5.0

(1)

Recipe information

  • Yield

    Makes 2 cups

Ingredients

Neck, heart and gizzard reserved from 16- to 18-pound turkey
2 tablespoons (1/4 stick) butter
3 cups chopped onions
2 cups thinly sliced carrots
2 cups chopped fennel stalks and fronds or celery stalks and leaves
4 cups canned low-salt chicken broth
1 bay leaf

Preparation

  1. Step 1

    Cut neck crosswise into 1 1/2-inch pieces. Melt butter in heavy large saucepan over medium-high heat. Add neck, heart and gizzard; sauté until brown, about 10 minutes. Add vegetables; sauté until brown, about 10 minutes. Add broth and bay leaf. Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour.

    Step 2

    Strain stock into bowl. (Can be made 1 day ahead. Cover and refrigerate.)

TagsStockTurkeyPoultryOnionRoot VegetableVegetableCarrotFennelNut FreeGluten FreeMake AheadMeal PrepSimmerBon Appétit
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