Turkey Giblet Stock

(turkey )

Turkey Giblet Stock
Turkey Giblet Stock

Yield: 3 Cups


Neck and giblets (excluding liver) cut into 1" pieces
1 Tbsp vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsley chopped
1 onion, coarsley chopped
1 garlic clove, smashed
2 fresh thyme sprigs
4 whole black peppercorns
5 C water
3 C reduced-sodium chicken broth


  1. Pat neck and giblets dry. Heat oil in a 6-qt heavy pot over moderately high heat, but until not but not smoking. Brown giblets, turning occasionally, 8-10 min.
  2. Add celery, carrot, onion, garlic, thyme, and peppercorns. Sauté, stirring occasionally, until vegetables are browned, 7-9 minutes.
  3. Add water and broth and bring to a boil, reduce heat and simmer uncovered until liquid is reduced to about 3 cups, 45-60 min.
  4. Pour stock through a fine-mesh sieve into a large bowl, discard solids.
  5. Skim off and discard fat before using.
Note: Stock can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Fat will be easier to remove when cool.