Giblet Stock

Name: Giblet Stock
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

7 ingredients

9 steps

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

Directions

1

Cut neck crosswise into 1 1/2-inch pieces.
2

Melt butter in heavy large saucepan over medium-high heat.
3

Add neck, heart and gizzard; saute until brown, about 10 minutes.
4

Add vegetables; saute until brown, about 10 minutes.
5

Add broth and bay leaf.
6

Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour.
7

Strain stock into bowl.
8

(Can be made 1 day ahead.
9

Cover and refrigerate.)