Giblet Stock for Gravy & Soup
Ok, so this might not sound great, but it will make your Turkey Gravy and your soup taste great.
Method
- The Giblets but remove the liver, this would make your stock taste bitter
- A Bouquet Garni (you buy these in the shops but they are really awful, well I’ve never found a good one, so make your own, it doesn’t have to be just herbs either, you could even put stewing veal or beef into it, garlic, anything you think might give flavour)
- 2 medium carrots cut into large chunks
- 1 large onion Herbs: Parsley, Thyme and one or two leaves of sage, and a Bay Leaf
Method
So put the giblets in a pot with the carrots, onion, wine, herbs and bouquet garni, season and bring to the boil. The simmer for about 2 hours. Strain carefully. You’ll use half of this for the gravy and the other half for the soup.
