Best 7 Giblet Stock From Turkey Or Chicken Or For Soup Or Gravy Recipes

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Giblet stock is a flavorful liquid made from simmering the giblets of a turkey or chicken, along with vegetables, herbs, and spices. It's a versatile ingredient that can be used to make soup, gravy, or other dishes. Whether you're looking for a classic Thanksgiving recipe or a new way to use up leftover poultry, giblet stock is a great option. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious stock that will elevate your favorite recipes.

Let's cook with our recipes!

GIBLET GRAVY I



Giblet Gravy I image

My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.

Provided by Mary48

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Yield 12

Number Of Ingredients 11

1 giblets from a turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
¼ yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
½ cup milk

Steps:

  • In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  • Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  • Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g

AWESOME TURKEY GIBLET STOCK



Awesome Turkey Giblet Stock image

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).

Provided by Stacy M. Polcyn

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h45m

Yield 1

Number Of Ingredients 8

1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and 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. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g

GIBLET STOCK FROM TURKEY OR CHICKEN OR ?? FOR SOUP OR GRAVY



Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy image

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.

Provided by Rita1652

Categories     Stocks

Time 2h5m

Yield 3 cups

Number Of Ingredients 12

1 turkey giblets or 1 chicken giblets, neck and liver
1 turkey wings
1 ham bone
1 beef shank
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

Steps:

  • 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.
  • 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.

SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS



Savory Turkey Gravy With Mushrooms and Onions image

Rich savory gravy. You can omit the mushroom and onions. The giblet stock can be replaced with chicken stock. Check out my (Giblet Stock from turkey or chicken for soup or gravy recipe #77787)

Provided by Rita1652

Categories     Sauces

Time 25m

Yield 8 cups

Number Of Ingredients 10

4 tablespoons butter
2 large onions, diced
1/2 lb mushroom, sliced
4 cups giblet turkey broth, about
1 cup port wine
1/4 cup all-purpose flour
1/2 cup water
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Make giblet stock while turkey is roasting.
  • Transfer roasted turkey to a large platter.
  • Pour juices from the pan into a fat separator.
  • Set aside to separate, about 10 minutes.
  • Strain stock, discarding solids, and return to saucepan; warm over low heat.
  • Place roasting pan on top of stove over medium-high heat.
  • Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
  • Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
  • Make a slurry: In a small bowl dissolve flour in water.
  • Slowly pour into roasting pan; stir to incorporate.
  • Slowly stir in remaining stock.
  • Raise heat to medium high. Stirring consistently.
  • Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
  • Discard fat.
  • Stir in rosemary.
  • Season with salt and pepper.
  • Cook 10 to 15 minutes to reduce and thicken.
  • Adjust seasoning.

Nutrition Facts : Calories 134.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 264.6, Carbohydrate 11.8, Fiber 1, Sugar 4.4, Protein 1.8

GIBLET STOCK



Giblet Stock image

Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 cups

Number Of Ingredients 7

Giblets (heart, gizzard, and liver) and neck, reserved from turkey
4 tablespoons unsalted butter
1 onion, peeled and cut into 1/4-inch cubes
1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
1 small leek, trimmed, washed and cut into 1/4-inch cubes
Coarse salt and freshly ground pepper
1 dried bay leaf

Steps:

  • Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
  • In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
  • Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
  • After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
  • Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Onion     turkey     Thanksgiving     Celery     Carrot     White Wine     Winter     Simmer     Gourmet

Yield Makes 4 1/2 cups

Number Of Ingredients 9

Neck and giblets (excluding liver) from turkey
2 tablespoons vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
2 garlic cloves, smashed
1 cup dry white wine
3 cups water
3 cups reduced-sodium chicken broth

Steps:

  • Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield 3 1/2 cups

Number Of Ingredients 5

6 cups water
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 onion, cut into wedges
Coarse salt and freshly ground pepper

Steps:

  • While turkey is roasting, place neck and giblets in a saucepan with water, carrots, celery, and onion. Season with salt and pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

Tips:

  • Use fresh giblets. Avoid frozen giblets, as they will not produce as flavorful stock.
  • Roast the giblets before simmering them. This will help to develop their flavor and add a nice color to the stock.
  • Use a variety of vegetables in your stock. This will add flavor and nutrients.
  • Simmer the stock for at least 2 hours. This will allow the flavors to develop fully.
  • Strain the stock before using it. This will remove any solids that could cloud the stock.

Conclusion:

Giblet stock is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make and can be frozen for later use. Whether you are making soup, gravy, or just using it as a base for other recipes, giblet stock is sure to add flavor and richness.

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