GIBLET BROTH
In general "giblets" refers to all the loose parts-the neck, heart, liver, and gizzard of poultry. A broth made of giblets and vegetables will add richness to gravy, as will the chopped giblets themselves. Because of its strong flavor, the liver should not be cooked in the broth, but separately.
Provided by Marion Cunningham
Categories Cookstr Recipes
Number Of Ingredients 7
Steps:
- Rinse the gizzard, heart, and neck, and trim all fat, membranes, and blood. Put the giblets in a saucepan, cover with cold water, and add the thyme, onion, celery, and a sprinkle of salt and pepper. Bring to a boil and simmer 45 minutes, or until the gizzard is tender. Meanwhile, cook the liver under the roasting bird 5-10 minutes or sauté lightly in some butter. Strain the giblets, reserve the broth, and finely dice the gizzard, liver, and heart.
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
OLD FASHIONED GIBLET STUFFING
If you like an old fashioned stuffing, then this one's for you.
Provided by BURPS
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
- Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 20 g, Cholesterol 117.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 7.9 g, Sodium 478.9 mg, Sugar 2.4 g
GIBLET BROTH
Notes: If making up to 1 day ahead, cool broth and giblets; cover separately and chill.
Provided by wp
Yield Makes about 8 cups
Number Of Ingredients 6
Steps:
- Rinse giblets and neck. Wrap liver airtight and chill to use in gravy, or save for other uses.
- In a 5- to 6-quart pan over high heat, melt butter; add gizzard, heart, and neck and turn often until well browned, about 5 minutes. Add carrots, celery, and onions and stir often until onions are lightly brown, about 5 minutes. Add broth and stir to release browned bits. Cover and bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, 1 1/4 to 1 1/2 hours.
- Pour the broth through a fine strainer into a 2-quart measure. Reserve neck and giblets; discard vegetables. If you have more than 8 cups of broth, boil to reduce; if you have less, add chicken broth.
- Nutritional analysis per cup.
Nutrition Facts : Calories 71, Carbohydrate 0.5, Cholesterol 7.8, Fat 2.9, Fiber 0.0, Protein 10, SaturatedFat 1.8, Sodium 125
GIBLET BROTH
This recipe for giblet broth is from Everyday Food, November 2006
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes enough for 4 cups gravy
Number Of Ingredients 7
Steps:
- In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups cold water, and 1/4 teaspoon pepper: Bring to a boil over high heat; simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. Broth may be made up to a day in advance and refrigerated in a covered container.
GIBLET STOCK
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Pat neck, heart, gizzard and wing tips dry; add to pan and sauté until evenly browned, about 15 minutes. Add carrots, celery, onions, marjoram, thyme and bay leaves. Reduce heat to low, cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add 5 1/2 cups chicken broth, Sherry, cinnamon stick, cumin and coriander. Bring to simmer, cover partially and cook 1 hour to blend flavors, stirring occasionally. Strain turkey stock; discard solids in strainer. Spoon off fat. Season stock to taste with salt and pepper. Add more chicken broth if necessary to equal 5 1/2 cups liquid. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY
A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. From Bon Appétit, November 1996. The cooking time is for roasting the turkey since everything else can be prepared during the same time frame.
Provided by lazyme
Categories Whole Turkey
Time 5h
Yield 12 serving(s)
Number Of Ingredients 29
Steps:
- FOR TURKEY:.
- Combine 4 quarts water and 1 cup coarse salt in very large bowl.
- Let stand until salt dissolves, whisking occasionally, about 10 minutes.
- Place turkey in salted water, turning to coat.
- Let turkey stand at room temperature 2 hours, turning occasionally.
- Rinse turkey and pat dry with paper towels.
- Place turkey on rack set in large roasting pan.
- Tuck wings under turkey body.
- Position oven rack in bottom third of oven and preheat to 325°F
- Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended.
- Rub 1/4 cup thyme butter inside turkey.
- Spoon stuffing loosely into main cavity and neck cavity.
- Generously rub remaining thyme butter over turkey.
- Tie legs together loosely to hold shape of turkey.
- Roast turkey until golden, basting occasionally with pan drippings, about 2 hours.
- Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 1/2 hours longer.
- Transfer turkey to platter.
- Tent turkey with foil and let stand while preparing gravy.
- FOR GRAVY:.
- Strain pan juices from roasting pan into large glass measuring cup.
- Spoon fat off top of pan juices.
- Pour juices and Giblet Broth into heavy medium saucepan.
- Boil broth mixture until reduced to 3 cups, about 10 minutes.
- Melt butter in heavy large saucepan over medium heat.
- Add flour; cook until golden brown, stirring often, about 3 minutes.
- Whisk in reduced broth mixture.
- Simmer until gravy thickens, stirring occasionally, about 5 minutes.
- Season to taste with salt and pepper.
- Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer.
- Transfer to bowl.
- Serve gravy with turkey.
- FOR GIBLET BROTH:.
- Melt butter in heavy large pot over medium-high heat.
- Add neck and giblets; saute until brown, about 10 minutes.
- Using slotted spoon, transfer neck and giblets to plate.
- Add carrots, onion and celery to pot.
- Saute until vegetables brown, about 10 minutes.
- Add water, wine, neck and giblets to vegetables; bring to boil.
- Add all remaining ingredients to pot.
- Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 1 1/2 hours.
- Using slotted spoon, transfer neck and giblets to plate.
- Cool.
- Carefully remove all meat from turkey neck.
- Chop neck meat and giblets; reserve for gravy.
- Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.)
- Makes about 3 1/2 cups.
Nutrition Facts : Calories 1371.1, Fat 79.2, SaturatedFat 30.4, Cholesterol 570.7, Sodium 10266.8, Carbohydrate 7.9, Fiber 1.2, Sugar 2.3, Protein 141.7
HOMEMADE GIBLET STUFFING FOR TURKEY OR CHICKEN
In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking.
Provided by Summerwine
Categories Whole Chicken
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now.
- Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout.
- Add the remaining giblets to the neck in the water and cook for a further 1/2 hour.
- Drain giblets; reserving liquid.
- Chop up the giblets into small pieces.
- Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before).
- While the giblets are cooking the rest of instructions follow:.
- Preheat the oven to 350F degrees.
- Slice the bread into 1/2 inch cubes.
- Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices.
- Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are.
- While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender.
- Remove bread cubes from oven, leave to cool until crisp.
- Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly.
- Add chopped giblets to the mix.
- Add the beaten eggs to the mixture, again mixing thoroughly.
- Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup.
- Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage).
- Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity.
- Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).
Nutrition Facts : Calories 254.6, Fat 7.9, SaturatedFat 3.5, Cholesterol 72.2, Sodium 864, Carbohydrate 37.5, Fiber 2.7, Sugar 4.2, Protein 8.3
TURKEY GIBLET STOCK
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion turkey Thanksgiving Celery Carrot White Wine Winter Simmer Gourmet
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Pat neck and giblets dry. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then brown neck and giblets, turning occasionally, about 5 minutes. Add vegetables and garlic and sauté until golden, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper and briskly simmer, uncovered, until reduced to 4 1/2 cups, 45 minutes to 1 hour. (If you have less, add water; if you have more, continue to reduce.) Strain through a large sieve into a large bowl, discarding solids. Skim off and discard fat.
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