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Giblet stock
The secret to good gravy and is good stock. If you have turkey or chicken giblets, then you can use them to make a delicate flavoured broth that will take your Sunday roast gravy to the next level
Ingredients
- Turkey or chicken giblets, including neck and liver
- 1 onion
- 1 carrot
- 1 celery stick
- 1 bay leaf
- A few sprigs of thyme
- 1 tsp black peppercorns
- 1.5ltrs cold water
Method
1. Pop the giblets in a pan. Peel and halve an onion. Rinse and chop the carrot and celery. Add them to the giblets with 1 bay leaf, a few thyme sprigs, 1 tsp peppercorns and 1.5ltrs cold water.
2. Pop a lid on the pan. Bring to the boil. Once it’s boiling, turn the heat down. Simmer over a lowish heat for 2 hours to make a giblet stock.
3. Strain the stock through a sieve into a bowl. Discard the veg and giblets. Leave the stock to cool. You can store the stock in an airtight tub in the fridge for up to three days or freeze it for up to three months.
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