STREAMING NOW: Taste in Translation

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

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
2hrs 5mins
3 cups

Ingredients Nutrition


  1. 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.
  2. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
  3. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
  4. Strain the stock through a fine sieve into a bowl.
  5. There should be about 3 cups of stock.
  6. Reserve the turkey wing, liver, neck and remaining giblets.
  7. Chop the giblets finely and shred the meat from the wing for the gravy or soup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a