Skip to main content
Epicurious
Bon Appétit

Giblet Stock

5.0

(1)

Recipe information

  • Yield

    Makes 2 cups

Ingredients

Neck, heart and gizzard reserved from 16- to 18-pound turkey
2 tablespoons (1/4 stick) butter
3 cups chopped onions
2 cups thinly sliced carrots
2 cups chopped fennel stalks and fronds or celery stalks and leaves
4 cups canned low-salt chicken broth
1 bay leaf

Preparation

  1. Step 1

    Cut neck crosswise into 1 1/2-inch pieces. Melt butter in heavy large saucepan over medium-high heat. Add neck, heart and gizzard; sauté until brown, about 10 minutes. Add vegetables; sauté until brown, about 10 minutes. Add broth and bay leaf. Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour.

    Step 2

    Strain stock into bowl. (Can be made 1 day ahead. Cover and refrigerate.)

TagsStockTurkeyPoultryOnionRoot VegetableVegetableCarrotFennelNut FreeGluten FreeMake AheadMeal PrepSimmerBon Appétit
Read More
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Curried Yellow Squash Soup
Creamy, bright, and wonderfully aromatic with ginger and garlic.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.