Savory Turkey or Chicken Giblet Stock
This rich and flavorful giblet stock is the perfect base for soups and gravies, elevating your dishes with a depth of flavor that only homemade stock can provide. Whether you're using turkey or chicken, this recipe captures the essence of the bird along with the savory notes from vegetables and herbs. Adding an extra turkey wing enhances the richness, but it's optional. This stock simmers gently for 1.5 to 2 hours and can be adjusted to yield 3 cups—the perfect amount for your favorite recipes. Leaving the skin on the onion not only intensifies the flavor but also gives the stock a beautiful dark hue. Make this stock in advance to ensure a delicious and hearty meal whenever you need it!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Turkey or chicken giblets
1 set (includes neck and giblets without the liver)
Turkey wing
1 (for added flavor)
Ham bone
1 (optional but recommended for depth)
Beef shank
1 (optional for additional richness)
Water
6 cups (for boiling ingredients)
Celery
1 stalk (sliced)
Carrot
1 (sliced)
Onion
1 (quartered with skin for richer color)
Bay leaf
1 (for seasoning)
Fresh sage leaves
2 (for flavor)
Garlic cloves
2 (peeled)
Whole black peppercorns
1 teaspoon (for seasoning)
Instructions
1
In a large saucepan, combine the turkey or chicken wing, neck, and giblets (excluding the liver), along with 6 cups of water, sliced celery, sliced carrot, quartered onion (skin on), fresh sage leaves, peeled garlic cloves, bay leaf, and whole black peppercorns.
2
Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
3
Skim off any froth that rises to the surface during the first hour of simmering.
4
After 1 hour, add the liver to the pot and continue to simmer for another 30 minutes, allowing the flavors to meld.
5
Once finished cooking, remove the pot from heat and strain the stock through a fine sieve into a large bowl.
6
You should have about 3 cups of rich and flavorful stock. Reserve the turkey wing, liver, neck, and remaining giblets.
7
Finely chop the giblets and shred the meat from the wing, optionally incorporating them into your gravy or soup for added texture and taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Turkey or Chicken Giblet Stock?
It is a rich and flavorful homemade base for soups and gravies made from bird giblets, vegetables, and herbs.
Can I use chicken instead of turkey for this recipe?
Yes, the recipe works perfectly with either turkey or chicken giblets and wings.
How much water is required to start the stock?
You need 6 cups of water to boil the ingredients.
Why is the onion quartered with the skin on?
Leaving the skin on the onion intensifies the flavor and gives the stock a beautiful dark hue.
When should the liver be added to the pot?
The liver should be added after the first hour of simmering to allow flavors to meld without overcooking it.
How long does the liver need to cook in the stock?
It should simmer for 30 minutes after being added to the pot.
What is the total simmering time for the stock?
The stock simmers for a total of approximately 1.5 to 2 hours.
How much stock does this recipe produce?
The recipe yields approximately 3 cups of rich and flavorful stock.
Is it necessary to use a turkey wing?
The turkey wing is optional but highly recommended as it enhances the richness of the final stock.
What optional ingredients can add more depth to the flavor?
Adding a ham bone or a beef shank can provide additional depth and richness to the stock.
Which giblets are included at the start of the cooking process?
The neck and other giblets are included at the start, excluding the liver which is added later.
What herbs are used to season the stock?
Fresh sage leaves and a bay leaf are used to provide savory notes.
Should the garlic cloves be peeled?
Yes, the recipe specifies using 2 peeled garlic cloves.
How should the vegetables be prepared?
The celery and carrot should be sliced, and the onion should be quartered with the skin left on.
What do I do with the froth that rises to the surface?
You should skim off any froth that rises to the surface during the first hour of simmering.
What type of heat should I use for simmering?
Bring the mixture to a rolling boil first, then reduce the heat to maintain a gentle simmer.
How do I separate the liquid from the solids?
Once finished cooking, strain the stock through a fine sieve into a large bowl.
What can I do with the cooked giblets after straining?
You can finely chop the giblets and incorporate them into your gravy or soup for added texture and taste.
Can the meat from the turkey wing be used?
Yes, you can shred the meat from the wing and add it to your gravy or soup.
How many sage leaves are needed?
The recipe calls for 2 fresh sage leaves.
What kind of peppercorns should I use?
Use 1 teaspoon of whole black peppercorns for seasoning.
Is this stock suitable for making gravy?
Yes, it is specifically described as the perfect base for gravies and soups.
Can I make this stock ahead of time?
Yes, making this stock in advance is encouraged to ensure a hearty meal is ready whenever you need it.
What is the main benefit of homemade stock over store-bought?
Homemade stock provides a depth of flavor and richness that only fresh ingredients and gentle simmering can provide.
Does the recipe use a ham bone?
A ham bone is listed as an optional ingredient that is recommended for extra depth of flavor.
How many garlic cloves are in the recipe?
The recipe requires 2 garlic cloves.
What is the purpose of the beef shank?
The beef shank is an optional ingredient used to add additional richness to the stock.
Is the celery sliced or whole?
The recipe calls for 1 stalk of sliced celery.
How many bay leaves are required?
One bay leaf is used for seasoning the mixture.
What should I use to strain the stock?
Use a fine sieve to ensure the stock is clear and free of solids.