Stocking Fillers – perfect home-made giblet stock – Blog Advent (24)

We made it, WE MADE IT!  First of all, a huge thank-you to those of you who’ve followed me through this little blogging adventure, for your kind comments, ‘likes’, and contributions.  We did it!  24 days of daily blogs for Advent.  Well, it’s Christmas tomorrow, NORAD is tracking Santa towards us as I type (best get to bed before he gets here!), the Boxing Day ham is boiled and glazed, the gifts are wrapped, and the giblet stock is made.

Giblets are so often overlooked.  The grotty little plastic bag that accompanies any ‘special’ roasting bird (sadly now completely absent from generic supermarket chickens) and which, I fear, most people will be throwing away some time tomorrow morning.  Offal is so horribly out of fashion that an awful lot of people – certainly those who aren’t of the older generation – have no idea where to start.

Last year, on Christmas morning, while I was waiting for my guests to wake up, I blogged my ‘how to’ for giblet stock.  I didn’t have any photos at the time, so here it is again, in the hope it’ll be useful to some of you, re-edited and with some new photographs to help you along!

If you’ve bought a bird for roasting today, there’s a good chance it’s come with a little plastic packet of ‘bits’.  Whatever you do, don’t throw them away!

All the gibletsThese bits are the giblets – the offal – from top-left, clockwise –  the neck (in one or two pieces), the gizzard, the liver, and the heart.  The gizzard is a thick, muscular structure with two hard abrasive grinding plates that the bird uses to crush up corn and other food items to make them digestible.  

Giblet stock is quick, simple, and makes the most wonderful Christmas gravy.

I have a goose this year, but the following applies just as well if you have a chicken or turkey.  Personally, I use the goose heart and liver in one of my stuffings, so only the neck and gizzard are available for the stock.  But if you’re not going to use the heart and liver this way, just chop them roughly and add them to the stock-pot with the rest of your giblet meat.

Stock vegetables, herbs and spicesIn addition to the giblets, you need the following:

  • Stock vegetables.  I use one onion (red or white) and a couple of carrots.  I don’t like celery so I don’t use it, even though it’s the often-quoted third member of the stock vegetable trinity.  But if you do like it, you should add a couple of sticks.
  • A bouquet garni.  This is just a posh culinary term for some herbs. I use some bay leaves, rosemary, and sage, along with some whole peppercorns.  Dried herbs are fine, if you don’t have fresh to hand.
  • Water.  Glug of white wine (optional).
  • A splash of olive oil.

Prepared gizzardsPrepare your gizzard by cutting away and discarding the hard plates (use a small sharp knife inserted below and parallel to the plates).  It can be a bit tricky to get your knife through the outer membrane, but once it’s in, as long as it’s sharp enough, you can just run it behind the plate.  Discard the hard plate material, along with any grotty-looking offcuts.  Then, simply chop the rest of the meat roughly into cubes.

Brown giblets and vegetablesAdd a splash of olive oil to a nice big saucepan, and brown the neck and gizzard meat, and then add the roughly chopped onion and carrots and sautee for a couple of minutes.  Now add about a litre of water (and the splash of white wine if you want) and the bouquet garni, bring to the boil and simmer for about an hour.  

Stock, before simmeringOnce you’re happy with your stock, strain it, discarding the solids, and return the stock to the pot and boil again until reduced in volume by half.  That’s it.  Set aside in the refrigerator until you make your gravy (the stock will easily keep overnight – so make it on Christmas Eve if you have time). You won’t regret it!

Well, here we are – the advent candle is all but burned down, and the Blog Advent journey is over.  I’d love to say it’s been an undiluted pleasure – more than one evening I’ve got home from work, sat down after dinner, and muttered something about ‘still having to do the sodding blog!’, but it’s great to know that I can do it, even at this time of year.

Advent - day 24

I plan to have a few days off now – I think Hubby’s feeling like a bit of a blog-widow!  I wish you all a wonderful Christmas (don’t forget that tomorrow is only the start of the 12 Days of Christmas, which go on until Epiphany – it’s not called Twelfth Night for nothing!), and after the dust has settled I’ll have a few updates, and things which are still secrets for now, to share with you.

Merry Christmas everyone!

I’m trying to write a post a day during Advent, so, please come along with me while I try to Blog Advent – the Country Skills Way – and forgive me if I don’t quite manage it!

Read more from the Country Skills blog >>

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