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Simple Giblet Stock

This simple giblet stock adds exquisite flavor to our Roasted Dry-Brined Turkey.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 2008


  • Giblets and neck reserved from 1 turkey
  • 1 medium onion, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, scrubbed and coarsely chopped
  • 4 sprigs fresh flat-leaf parsley
  • 1 fresh bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 6 cups cold water


  1. Put all of the ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover partially, and gently simmer, skimming foam from surface as needed, until reduced to 4 cups, about 2 hours. Strain, and discard solids. Use immediately, or cover, and refrigerate for up to 1 week.

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