We did our turkey yesterday and now I have to make the stock. I was thinking of adding the neck and giblets to the stocks but have never done this before. Any suggestions?
post #1 of 16
11/30/09 at 4:53pm
Don't put the liver in the stock, it needs to be cooked separately if you want to use it. The neck is good for stock.
I do use the liver -- I just add it about ten minutes before the stock is done. That's what my trusty '60s-era Betty Crocker cookbook says to do, so I do it.
As for what you can do with it once it's cooked, poultry livers are DELICIOUS! You could get fancy and make pate or something, but I put mine in the stuffing, and if I didn't we would just nibble on it.
Just a neck, or even a neck plus giblets, would give you some mighty thin stock if you used a whole Crock Pot of water, I think. I use the neck and giblets to make a saucepan of broth -- and if you can get an extra packet, it's even better. If you want to flavor a larger quantity of water, I'd buy something cheap like a couple of wings and throw them in too (plus aromatics -- onion, carrot, celery, bay leaf, etc).