Delia

Turkey Giblet Stock

However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them will provide a Christmas lunch for a deserving cat or dog.




This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Turkey Giblet Stock
Ingredients
 turkey giblets including neck and liver
 1 onion, sliced in half
 1 carrot, sliced in half lengthways
 a few parsley stalks
 1 celery stalk (plus a few leaves)
 1 bay leaf
 6 whole black peppercorns
 salt
Equipment

Method

First wash the giblets and put them in a saucepan with the halved onion, then cover with 1½ pints (900 ml) water and bring up to simmering point.

After removing any surface scum with a slotted spoon, add the remaining ingredients, half cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock and store, covered, in the fridge.

I always think that it's when the giblet stock is simmering that you get the first fragrant aromas of Christmas lunch which fill you with the pleasure of anticipation!

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