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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
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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Well, what can we say? Simply that thousands of you will be feasting on this foolproof turkey recipe on Christmas Day and enjoying compliments from everyone!
It is perfectly all right to use duck or pheasant giblets instead of goose giblets in this recipe, although you will only need 1 pint (570 ml) water if you do.
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
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