Turkey Giblet Stock

Ingredients

turkey giblets including neck and liver
1 onion, sliced in half
1 carrot, sliced in half lengthways
a few parsley stalks
1 celery stalk (plus a few leaves)
1 bay leaf
6 whole black peppercorns
salt

 

First wash the giblets and put them in a saucepan with the halved onion, then cover with 1½ pints (900 ml) water and bring up to simmering point. After removing any surface scum with a slotted spoon, add the remaining ingredients, half cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock and store, covered, in the fridge. I always think that it's when the giblet stock is simmering that you get the first fragrant aromas of Christmas lunch which fill you with the pleasure of anticipation!

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Other recipes to look at:

Traditional Roast Turkey with Pork, Sage and Onion Stuffing

Print this page
email a friend