Best Giblet Stock Recipes

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AWESOME TURKEY GIBLET STOCK



Awesome Turkey Giblet Stock image

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).

Provided by Stacy M. Polcyn

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h45m

Yield 1

Number Of Ingredients 8

1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
  • Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g

GIBLET STOCK FROM TURKEY OR CHICKEN OR ?? FOR SOUP OR GRAVY



Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy image

You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color.

Provided by Rita1652

Categories     Stocks

Time 2h5m

Yield 3 cups

Number Of Ingredients 12

1 turkey giblets or 1 chicken giblets, neck and liver
1 turkey wings
1 ham bone
1 beef shank
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered with skin gives it a richer color
1 bay leaf
2 fresh sage leaves
2 garlic cloves, peeled
1 teaspoon whole black peppercorn

Steps:

  • In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns.
  • Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
  • Add liver and continue to cook at a bare simmer for an additional 30 minutes.
  • Strain the stock through a fine sieve into a bowl.
  • There should be about 3 cups of stock.
  • Reserve the turkey wing, liver, neck and remaining giblets.
  • Chop the giblets finely and shred the meat from the wing for the gravy or soup.

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Onion     turkey     Thanksgiving     Celery     Carrot     White Wine     Winter     Simmer     Gourmet

Yield Makes 4 1/2 cups

Number Of Ingredients 9

Neck and giblets (excluding liver) from turkey
2 tablespoons vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
2 garlic cloves, smashed
1 cup dry white wine
3 cups water
3 cups reduced-sodium chicken broth

Steps:

  • Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield 3 1/2 cups

Number Of Ingredients 5

6 cups water
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 onion, cut into wedges
Coarse salt and freshly ground pepper

Steps:

  • While turkey is roasting, place neck and giblets in a saucepan with water, carrots, celery, and onion. Season with salt and pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Categories     Pressure Cooker     Poultry     turkey     Thanksgiving     Gourmet

Yield Makes 4 cups

Number Of Ingredients 10

Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion, peeled and quartered
10 cups water
1 Turkish bay leaf or 1/2 California
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt

Steps:

  • Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
  • If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.
  • If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
  • Pressure cooker option:
  • Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.

EASY GIBLET STOCK



Easy Giblet Stock image

Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 9 cups

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
Neck, heart, and gizzard from turkey
3 celery stalks, halved crosswise
3 carrots, halved crosswise
1 medium onion, quartered
8 ounces white mushrooms, halved
4 quarts (16 cups) water
2 bay leaves
1 teaspoon whole black peppercorns
1/2 bunch fresh thyme
12 fresh flat-leaf parsley sprigs
1 tablespoon coarse salt

Steps:

  • Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours.
  • Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

CHICKEN GIBLET STOCK



Chicken Giblet Stock image

Categories     Soup/Stew     Herb     Onion     Poultry     Carrot     Bon Appétit

Yield Makes 4 1/2 cups

Number Of Ingredients 8

6 cups water
1 small onion, quartered
Chicken heart, gizzard, and neck
1 small carrot, sliced
2 large fresh parsley sprigs
2 large fresh marjoram sprigs
2 large fresh thyme sprigs
1 bay leaf

Steps:

  • Combine all ingredients in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium. Cover and simmer 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

TURKEY GIBLET STOCK



Turkey Giblet Stock image

From Gourmet magazine. I use this stock as a base for my Turkey Gravy. I don't use the liver in the stock or gravy. It can lend a bitter note.

Provided by jlMiranda

Categories     Stocks

Time 3h10m

Yield 4 cups

Number Of Ingredients 11

1 tablespoon oil
1 turkey neck
1 turkey giblets
1 celery rib, chopped
1 carrot, chopped
1 onion, quartered
10 cups water
1 bay leaf
1 teaspoon peppercorn
1 teaspoon dried thyme
1/4 teaspoon salt

Steps:

  • Heat oil over moderate heat.
  • Brown neck and giblets 10-15 minutes.
  • Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
  • Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
  • Stock should measure 4 cups. Add more water or continue to boil if necessary.
  • Let stand until fat rises to the top and skim fat from top.
  • Let cool completely before chilling.
  • Skim fat before using.

Nutrition Facts : Calories 117.5, Fat 6.3, SaturatedFat 1.4, Cholesterol 42.8, Sodium 226.5, Carbohydrate 5, Fiber 1.4, Sugar 2.1, Protein 10.2

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Provided by Andrea Albin

Categories     Onion     Poultry     turkey     Quick & Easy     Celery     Carrot     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 10

1 tablespoon vegetable oil
Neck and giblets (excluding liver) from a 12- to 14-lb turkey
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion (not peeled), quartered
1 3/4 cups chicken stock or reduced-sodium chicken broth
4 cups water
1 Turkish or 1/2 California bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled

Steps:

  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits.
  • Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes.
  • Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat.

GIBLET STOCK



Giblet Stock image

Categories     Sauce     Soup/Stew     Onion     turkey     Thanksgiving     Fennel     Carrot     Fall     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 7

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

Steps:

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

GIBLET STOCK



Giblet Stock image

Make this flavorful giblet stock for Thanksgiving, or whenever you plan on cooking a turkey dinner.

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

Giblets (heart, gizzard, and liver) and neck, reserved from turkey
4 tablespoons unsalted butter, divided
1 onion, peeled and cut into 1/4-inch cubes
1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
1 small leek, trimmed, washed, and cut into 1/4-inch cubes
Coarse salt and freshly ground pepper
1 dried bay leaf

Steps:

  • Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is attached, trim off carefully, removing part of liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
  • In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery stalk and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
  • Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
  • After 45 minutes of simmering, the liquid from the heart and gizzard stock should reduce to about 2 1/2 cups. If it has not, increase heat and cook another 10 to 15 minutes.
  • Strain broth. Chop gizzard and heart very fine and add to strained broth, along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.

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