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IngredientsGiblets from turkey, including liver1 onion (peeled and sliced in half) 1 carrot (sliced in half lengthway) A few parsley stalks 1 celery stalk, plus leaves 1 bay leaf 6 whole peppercorns 900 ml boiling water Salt 2 tbsp flour |
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Method1. To make the giblet stock, wash the giblets and put in a saucepan with onion, and cover with water.2. Bring to simmering point, then remove any scum on the surface with a slotted spoon. 2. Then add the remaining ingredients, half cover and simmer for 1.5 to 2 hours. 3. Strain and store in the fridge (it will keep for three days) or in the freezer. 4. On Christmas Day, pour into a large pan and heat gently. 5. Meanwhile, spoon in the fat from the turkey pan (keep this for sautéing potatoes). Then mix the flour into the dark juices over a low hear, whisk in the giblet stock until it is smooth. 6. Let it bubble and reduce a bit, season with salt and pepper and keep warm before serving over your Christmas dinner. | |||||||||||||||||||||
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