About this recipe:This recipe creates a turkey stock that is far superior than any store-bought variety. The neck, giblets, liver and other seasonings are simmered together until reduced. Use as you would for any stock.
Stacy M. Polcyn
Makes: 750 ml stock
1 neck, giblets and liver from a turkey
1.5 litres water
1 stick celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns
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In a large saucepan, combine the neck and giblets (excluding the liver), 1.5 litres water, celery, carrot, onion, tangerine zest, bay leaf and peppercorns. Bring mixture to the boil, reduce heat and continue to simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at barely a simmer for an additional 30 minutes.
Pass the stock through a fine sieve into a bowl. There should be about 750ml stock. If there is more, simmer the stock until it is reduced to about 750ml; if there is less, add enough water to measure about 750ml.