Giblet Stock From Turkey Or Chicken Or ?? For Soup Or Gravy

• Choice of
• 1 turkey giblets or 1 chicken giblets, neck and liver
• 1 turkey wings
• 1 ham bone
• 1 beef shank
• Remaining ingredients
• 6 cups water
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 onion, quartered with skin gives it a richer color
• 1 bay leaf
• 2 fresh sage leaves
• 2 garlic cloves, peeled
• 1 teaspoon whole black peppercorn

1. In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns.
2. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
3. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
4. Strain the stock through a fine sieve into a bowl.
5. There should be about 3 cups of stock.
6. Reserve the turkey wing, liver, neck and remaining giblets.
7. Chop the giblets finely and shred the meat from the wing for the gravy or soup.

turkey giblets, turkey, ham bone, beef, remaining ingredients, water, celery, carrot, onion, bay leaf, sage, garlic, black peppercorn

Taken from www.food.com/recipe/giblet-stock-from-turkey-or-chicken-or-for-soup-or-gravy-77787 (may not work)