GIBLET STOCK FROM TURKEY OR CHICKEN OR ?? FOR SOUP OR GRAVY
You can use this recipe for chicken or turkey stock for soup or gravy. I like the extra wing added to my stock. But it's not necessary.Cook time between 1 1/2 -2 hours. If cooked down less then 3 cups add water.I like to leave the skin on the onion it gives it a darker richer color.
Provided by Rita1652
Categories Stocks
Time 2h5m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns.
- Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour.
- Add liver and continue to cook at a bare simmer for an additional 30 minutes.
- Strain the stock through a fine sieve into a bowl.
- There should be about 3 cups of stock.
- Reserve the turkey wing, liver, neck and remaining giblets.
- Chop the giblets finely and shred the meat from the wing for the gravy or soup.
CHICKEN GIBLETS OR LIVERS
Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!
Provided by Miss Daisy
Categories Chicken Livers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry the giblets and/or livers in the olive oil until brown.
- Add the spices and seasonings and stir well.
- Add the chopped onion and garlic. Fry for 5 minutes.
- Add wine and simmer gently until cooked.
- If you are cooking giblets only, a little water may be added if necessary.
Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5
CHICKEN GIBLET STOCK
Steps:
- Combine all ingredients in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium. Cover and simmer 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
GIBLET STOCK
Turkey giblets are edible when properly prepared and are the secret to a flavorful gravy. Use this easy recipe for our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
- Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
- After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
- Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.
GIBLET STOCK
Giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy. The liver should be cooked separately before being added to the stock, or it will make it too bitter. To save time, you can make this stock while your turkey is roasting.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Trim any fat or membrane from the giblets. The liver should not have the gallbladder (a small green sac) attached. If it is, trim it off carefully, removing bits of the liver if necessary. Do not pierce the sac; the liquid it contains is very bitter. Rinse giblets and neck, and pat dry.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add onion, celery, and leek. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add salt and pepper, and cook 1 minute more.
- Add the water, bay leaf, gizzard, heart, and neck (do not add the liver). Bring to a boil over medium-high heat, and reduce to a full simmer. Cook until gizzard is tender when pierced with a paring knife, about 45 minutes. Transfer gizzard, heart, and neck to a plate, and set aside. The liquid should be released to about 3 cups; if not, raise the heat, and cook 10 to 15 minutes more.
- Meanwhile, finely chop liver. Melt remaining tablespoon butter in a small skillet over medium-low heat. Add liver, and cook, stirring constantly, until it no longer releases any blood, 3 to 4 minutes. Transfer to a plate, and cover with plastic wrap. Refrigerate until ready to use.
- Strain stock through a fine sieve into an airtight container, discarding bay leaf; let stand until grease rises to the top, and skim off with a large spoon. Finely chop gizzard and heart, and pull meat from neck; add to stock along with reserved liver. Refrigerate until ready to use.
FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)
This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.
Provided by Jarrett Wrisley
Categories #WasteLess Dinner Pasta Chicken Poultry Peanut Free Soy Free
Yield Serves 4 as a main course, or 6 as a starter
Number Of Ingredients 14
Steps:
- With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
- Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
- Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
- Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.
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