Delia's giblet stock recipe
the turkey giblets
1 onion, sliced in half
1 carrot, sliced in half lengthways
a few parsley stalks
1 celery stalk, plus a few leaves
1 bay leaf
6 whole black peppercorns
salt
900ml water
First wash the giblets and put them in a saucepan with the halved onion, then cover with the water and bring up to simmering point. After removing any surface scum with a draining spoon, add the remaining ingredients, half-cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock, cool and store, covered, in the fridge.
I always think that it's when the giblet stock is simmering that you get the first fragrant aromas of Christmas lunch, which fill you with the pleasure of anticipation!
