GIBLET STOCK
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
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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Victor Johnson
[email protected]This is the best giblet stock recipe I've ever used. It's so easy to make, and the stock is always delicious.
Lorenzo Esparza
[email protected]I love the flavor of this stock. It's so rich and savory.
Citlaly Mota
[email protected]This stock is so flavorful and rich. It's the perfect base for gravy or soup.
Ahammed Rifat
[email protected]I've made this stock several times, and it's always been a hit. It's the perfect way to use up leftover giblets.
NZR Lamim
[email protected]This is my go-to recipe for giblet stock. It's always perfect.
AB LODHII (Abdullah lodhii)
[email protected]I love this recipe! It's so easy to follow, and the stock is always delicious.
Darasimi Ogunsijj
[email protected]This stock was so easy to make, and it turned out so well! I will definitely be making it again.
Isa Mohammed
[email protected]I'm not a huge fan of giblets, but this stock was delicious! I used it to make a pot of gravy, and it was the perfect addition to my Thanksgiving dinner.
Debelo Abebe
[email protected]This stock was amazing! I used it to make a pot of soup, and it was the best soup I've ever had. The stock was so flavorful and rich, and it really made the soup.
Biplob ahmed
[email protected]I've been making giblet stock for years, and this is the best recipe I've ever used. The stock is so flavorful and rich, and it's perfect for making gravy or soup.
Serag Farag
[email protected]This was a great recipe! I used it to make a pot of giblet stock for my Thanksgiving dinner, and it turned out perfectly. The stock was flavorful and rich, and it made a delicious base for my gravy.