Prep Time::15 mins
Cook Time:: 1 hr 35 mins
Total Time:: 1 hr 50 mins
Servings::1
Yield::3 cups
Ingredients
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6 cups water
1 neck, giblets, and liver from a turkey
1 onion, quartered
1 stalk celery, sliced
1 carrot, sliced
2 tangerines, zested
1 teaspoon whole black peppercorns
1 bay leaf
Directions
Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.
Cook’s Note
You can make stock up to 2 days in advance. Allow stock to cool completely, uncovered, at room temperature, then store in an airtight container in the refrigerator until ready to use.
You can use the cooked liver in my Awesome Sausage, Apple, and Cranberry Stuffing recipe.