Giblet Stock Recipe
Recipes > Dinner > Poultry Dishes > Giblet Stock Recipe

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Recipe Checklist:
Ingredients
  • Turkey or Chicken Giblets
  • 4 T Whole Butter (Unsalted)
  • 1 Yellow Onion (Peeled & Parmentier)
  • 1 Celery Stalk with leaves (Parmentier)
  • 1 Leek (Parmentier)
  • 1 Bay Leaf
  • Salt (to Taste)
  • Pepper (to Taste)
Tools & Equipment
  • Cutting Board
  • Chefs Knife or Paring Knife
  • Stock Pot or Sauce Pot
  • Strainer
  • Holding Vessel
Estimated Time
90 Minutes
Yield
1 qt of Giblet Stock
+ -

 

Preparation

Begin the preparation for the Giblet Stock by prepping your veggies. Wash & Trim the Leeks before Squaring Them Off and taking them down to a Parmentier.

Wash & Trim the Celery. Remove, Rough Chop and Reserve the celery leaves. Square Off the Celery Stalk and then take it down to a Parmentier.

Peel the Yellow Onion and then take it down to a Parmentier.

For the Giblets (usually the Heart, Gizzard, Liver & Neck of the fowl), which are usually reserved from the interior body cavity of a Whole Chicken or a Whole Turkey, remove any membranes with your fingers or a Paring Knife. Trim away any excess Fat.  

If the Liver has a small green sack attached to it, it is the Gall Bladder, which should trimmed away without puncturing it. If you have to trim away some of the liver to ensure that the Gall Bladder sack is not punctured, trim the liver. Avoid puncturing the Gall Bladder because it contains a very bitter, un-appetizing liquid called Bile which will damage the flavor of whatever it comes in contact with.

Finally, Rinse the Giblets and pat them dry with a paper towel before use.

Method

Begin the active phase of the cooking process by Sweating the Parmentier Yellow Onion, Celery, Celery Leaves and Leek in 3 T of Whole Butter in a medium Saucepan over Medium/Low Heat.

Sweat the vegetables for about 10 minutes, stirring occasionally, until they have released their pungent Volatile Oils as an Olfactory Clue that they are ready for the next step.

Season the veggies with Salt and Pepper to taste, then cook them another 5 minutes or so, until they are translucent.  

Once they are cooked and seasoned, it is time to being making the Broth that will become the Stock. Add in 4 cups of water, the Bay Leaf, the Gizzard, Heart and Neck.  Be careful not to add the Liver yet. It needs to be cooked separately to remove some of its natural Bitterness.

If you cannot identify each of the organs of the Giblets, take a quick peek at the Smart Kitchen Giblet Resource which describes the component organs and provides photos.

Bring the mixture to a Boil over High Heat, then reduce to a Simmer.  Simmer the Broth for 45 minutes, or until the Gizzard becomes tender. You can check its tenderness by using The Knife Test.

While the Broth is Simmering, you should have time to cook the bitterness out of the Liver. Work with the Liver by first taking it to a Brunoise, then Sauté it over Medium Heat in the remaining Tablespoon of Whole Butter. Stir the Liver constantly for about four to six minutes, until it no longer gives off any blood and is fully cooked (its color will be somewhere in the spectrum from golden brown to gray). Set the cooked Liver aside; it will be added to the Broth later in the cooking process.

It should take about 45 minutes for the Broth to Reduce by one quarter (1/4) to about 2 ½ Cups of liquid.  If after 45 minutes you have too much liquid, Simmer for another 10 to 15 minutes, or until the excess liquid has evaporated.

Once Reduced, Strain the broth to make it a Stock. Carefully remove the Gizzard, Heart and Neck from the Strainer (note: they will be hot!).

Mince the Gizzard and Heart on a Cutting Board. Mince the cooked Liver. Pick the meat off the Neck and Mince those pieces as well. Add all the chopped Meat to the Stock.

You can safely set the stock aside at room temperature for about 2-4 hours. The Giblet Stock can also be stored refrigerated for 3-5 days or Held Frozen for 6 months.

To reheat a refrigerated Giblet Stock, place the Stock in a Sauce Pan on Medium Heat and bring it to a Simmer.

Frozen Giblet Stock should first be thawed in the refrigerator and then re-heated as above, or thawed and re-heated in one step in a Sauce Pan on Low Heat. Using too high a heat on a frozen Giblet Stock may cause it to burn.

Giblet Stock is the best base ingredient to make a Giblet Gravy.