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May 6, 2011

Healthy Eating | Country Cooking Recipes

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4 Gluten Free Recipes 

 How to Make Giblet Stock


Turkey giblets and neck

1 cup dry white wine

1 onion, large, sliced

3 cups gluten-free chicken broth or water

1/4 cup celery leaves

1/2 cup carrots, sliced


Cut the turkey neck and heart in half. If using the liver, refrigerate until ready to use it. Place the giblets in a medium saucepan. Add the onion, celery leaves, carrots, wine and chicken broth. Bring mixture to a boil, lower the heat and simmer uncovered for 2 to 2 1/2 hours or until the gizzard is tender. If using the liver, add it during the last half hour of cooking. Strain all, pressing on the vegetables, reserve the broth. Chop the giblets, liver and meat from the neck (optional).