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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 |
| Conversions |
|---|
| Need help with conversions? |
| Equipment |
|---|
| There is no list of equipment specified for this recipe. |
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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Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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