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

Step 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.

Step 2

Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.

Step 3

Add liver and continue to cook at a bare simmer for an additional 30 minutes.

Step 4

Strain the stock through a fine sieve into a bowl.

Step 5

There should be about 3 cups of stock.

Step 6

Reserve the turkey wing, liver, neck and remaining giblets.

Step 7

Chop the giblets finely and shred the meat from the wing for the gravy or soup.