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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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All of the gravy recipes here call for this enhanced stock. What makes it so special? Instead of water, canned chicken broth gets the recipe off to a flavorful start. Simmered with vegetables and the turkey neck, heart, and gizzard, this stock is the key to great gravy. Ingredients:
8 cups low-salt chicken broth |
2 scrubbed unpeeled carrots, cut into chunks |
2 celery stalks,cut into chunks |
1 rinsed unpeeled large onion, quartered |
stems from 1 bunch fresh italian parsley |
reserved turkey neck, heart, and gizzard |
Directions:
1. In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Transfer neck, heart, and gizzard to plate. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart, and gizzard. DO AHEAD: Cover stock and wrap giblets. Chill up to 3 days.
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