Description
You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.i like to leave the skin on the onion it gives it a darker richer color.
Ingredients
- Turkey Giblets
- Turkey Wings
- Ham Bone
- Beef Shank
- Water
- Celery
- Carrot
- Onion
- Bay Leaf
- Fresh Sage Leaves
- Garlic Cloves
- Whole Black Peppercorn
Instructions
- In a large saucepan, combine the wing, neck and giblets, 6 cups water, celery, carrot, onion, sage, garlic, bay leaf and peppercorns
- Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour
- Add liver and continue to cook at a bare simmer for an additional 30 minutes
- Strain the stock through a fine sieve into a bowl
- There should be about 3 cups of stock
- Reserve the turkey wing, liver, neck and remaining giblets
- Chop the giblets finely and shred the meat from the wing for the gravy or soup