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.

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

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!
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._

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