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