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Giblet Stock

  • yield: Makes about 2 cups

Ingredients

  • Giblets (heart, gizzard, and liver) and neck, reserved from turkey
  • 4 tablespoons unsalted butter
  • 1 onion, peeled and cut into 1/4-inch cubes
  • 1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
  • 1 small leek, trimmed, washed and cut into 1/4-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 dried bay leaf

Directions

  1. Step 1

    Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.

  2. Step 2

    In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.

  3. Step 3

    Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.

  4. Step 4

    After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.

  5. Step 5

    Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.

Source
Martha Stewart Living, November 1995

Tags

Reviews (8)

  • 27 Nov, 2013

    this is the same recipe I use when invoking spirits of the dead. I'm curious what this recipe will conjure

  • 24 Dec, 2011

    I am getting ready to make this gravy, but I don't see a print option for the recipe only without the ads.

  • 23 Nov, 2011

    It is a very good gravy, we used vegetable broth instead of water. But step 2 says to add 4 cups of water for anyone who was looking in the ingredients for how much water/broth to add.

  • 18 Nov, 2011

    You can use chicken broth instead of water. Adds a little moe flavor

  • 26 Nov, 2010

    This is the best gravy we ever had!

  • 10 Nov, 2010

    I believe they just missed adding the water, which I am only guessing they would say 6 cups. At least I would suggest 6 cups. I always want to add a carrot as well, just adds the sweeteness and so much more flavor. And add more water if you think you need it to get everything tender.

  • 19 Apr, 2008

    This giblet stock is interesting.

  • 25 Nov, 2007

    WHAT CAN I SAY ABOUT THIS STOCK, OTHER THAN ITS GREAT, GIVE IT A TRY