Homemade Giblet Stock

Make this from our Roast Turkey.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, November 2006


  • Giblets and neck from turkey
  • 1 medium carrot, peeled and coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 small onion, coarsely chopped
  • 4 sprigs fresh flat-leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf


  1. Put all of the ingredients in a medium saucepan with 5 cups cold water. Bring to a boil. Reduce heat, and partially cover pan; gently simmer until reduced to 3 cups, 1 1/2 to 2 hours. Strain; discard solids.

Cook's Notes

Refrigerate, covered, up to 1 week.


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