Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 mins. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for 2 hours.
Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in freezer for up to 3 months.
Originally Submitted
8/3/2010
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