Giblet Turkey Stock


3 tbsp oil


1 Package TURKEY GIBLETS, discard liver

9 c cold water

1 Stalk celery with leaves, coarsely chopped

1 Large carrot, coarsely chopped

1 Medium onion, cut in wedges

2 Bay leaves

6 Sprigs fresh parsley

1 tsp dried thyme

1/4 tsp peppercorns

1 tsp kosher salt



Heat oil in a stockpot over medium-high heat until hot but not smoking and brown wings, neck and giblets.

Add remaining ingredients and bring to a boil. Skim foam from top.

Reduce heat to low, cover pan and simmer mixture about one hour. Strain broth through a fine sieve.

Remove meat from neck and chop neck meat, heart and gizzard into fine pieces.

Store giblets and stock in separate containers in refrigerator for up to 18 hours.