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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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._
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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!
Most Popular recipes
- Traditional Roast Turkey with Pork, Sage and Onion Stuffing
- Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake Mushrooms
- Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes
Go fresh with Tefal Fresh Express!
21 May 2013 23:06
20 May 2013 21:15
21 May 2013 13:50
|Food and travel||
20 Apr 2013 08:44
21 May 2013 09:22
|Can Anyone Help?||
Cleaning Computer Keys
21 May 2013 18:20
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
STOP PRESS !!
21 May 2013 19:42