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

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“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.”
READY IN:
2hrs 5mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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