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Discussion Starter · #1 ·
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?
 

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That's what I do and it always turns out good<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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that's what I make my stock out of! I cook the neck and giblets the night before Thanksgiving, then the meat gets chopped and added to the stuffing, and the stock is used in the gravy. Leftover stock goes in soups (I freeze it).
 

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Discussion Starter · #4 ·
Ok so do I have to cook the neck and giblets first or can I just add them with the carcas/bones to water, veggies, salt/pepper and cook them that way?<br><br>
I love the smell of stock cooking but dh not so much, well not at night when we are sleeping. So I am going to try and start it at like 6am so I can get a good 14 hours the first day and then refridgerate it overnight and cook it the next day for another 12 or so hours.
 

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About the smell - if you have a large enough crock pot and a garage - you can plug it in out there.
 

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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.
 

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<div>Originally Posted by <strong>abimommy</strong> <a href="/community/forum/post/14740623"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">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.</div>
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Thanks! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
Two more questions:<br>
1) Can the neck create a crockpot full of stock on its own or with the giblets (without the main carcass)?<br><br>
2) What does one do with turkey liver?
 

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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.<br><br>
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.<br><br>
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).
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
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<div>Originally Posted by <strong>Thalia the Muse</strong> <a href="/community/forum/post/14742321"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">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.<br><br>
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.<br><br>
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).</div>
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Thanks! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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I only use the neck in my stock, and just add it along with the carcass.<br><br>
My mom cooks the giblets, grinds them, and adds them to her stuffing. My kids like them just roasted, so I roast them along with the turkey and hand them off to the kids.
 

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You have a neck left? Man, thats the first to get eaten when we cook turkey <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><br>
Good luck with your stock! Hope it turns out well!
 

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Ok I cooked a whole chicken in the crockpot and did not take the insides out! Will we get sick or is all that's inside is the giblets? I wanted to save all the nice broth the chicken made in there too!
 

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I guess I'm weird, I always give the neck and giblets to my 90 lb pit, raw. He LOVES it! Tasty treat!
 

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Haha no your not weird I asked my grandma if it was ok I forgot to clean the chicken out and she said she has forgot many times and always feeds the giblets to her dig
 

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<table border="0" cellpadding="0" style="width:516pt;"><tbody><tr style="height:15.75pt;"><td style="height:15.75pt;width:516pt;">This forum is awesome and just what I need. </td>
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