Shortcut Turkey Stock
From geckofiend 17 years ago
- 90 minutes to make
- Serves 5
All of the gravy recipes here call for this enhanced stock. What makes it so special? Instead of water, canned chicken broth gets the recipe off to a flavorful start. Simmered with vegetables and the turkey neck, heart, and gizzard, this stock is the key to great gravy.
Ingredients
- 8 cups low-salt chicken broth shopping list
- 2 scrubbed unpeeled carrots, cut into chunks shopping list
- 2 celery stalks,cut into chunks shopping list
- 1 rinsed unpeeled large onion, quartered shopping list
- stems from 1 bunch fresh Italian parsley shopping list
- Reserved turkey neck, heart, and gizzard shopping list
How to make it
- In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard.
- Bring to boil.
- Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours.
- Transfer neck, heart, and gizzard to plate.
- Strain stock into medium bowl and cool.
- If adding giblets to gravy, pull meat from turkey neck.
- Chop neck meat, heart, and gizzard.
- DO AHEAD: Cover stock and wrap giblets. Chill up to 3 days.
People Who Like This Dish 2
- njspanteach Green Brook, NJ
- geckofiend Columbus, OH
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