Turkey Giblet Stock
Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.
- Yield: 3 1/2 cups
Source: Martha Stewart Living, November 2012
- 6 cups water
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 onion, cut into wedges
- Coarse salt and freshly ground pepper
While turkey is roasting, place neck and giblets in a saucepan with water, carrots, celery, and onion. Season with salt and pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).