|
|
 |
|
Turkey giblet stock
This stock is the basis for a good gravy in a Traditonal Christmas lunch.
ingredients
Turkey giblets and neck (approx 500g)
1 onion, sliced
1 carrot, sliced
A few parsley stalks
1 celery stalk (including leaves)
1 bay leaf
6 whole black peppercorns
Pinch of salt
method
Wash the giblets and put them in a saucepan with the onion, carrot, parsley, celery, bay leaf, peppercorns, salt and enough water to cover. Boil, then turn down the heat. Cook for two hours, skimming from time to time. Strain the stock and store in the refrigerator.
|
|
|
|
|
|
