Turkey Giblet Stock Pressure Cooker Recipe

Turkey Giblet Stock Pressure Cooker Recipe

Ingredients

Makes about 1 quart – Cooker: 5- to 7-quart – Time: 25 minutes at HIGH pressure

• giblets and neck from 1 turkey, rinsed.
• 1 small yellow or white onion, chopped
• 1 carrot, cut into chunks
• 1 rib celery with leaves, cut in half
• 4 cups water, or as needed
• 1 bay leaf
• 4 black peppercorns

Method

1. In a 5- to 7-quart pressure cooker, combine the turkey parts, onion, carrot, and celery
2. Carefully pour in the water to just cover by 2 inches
3. The turkey needs to be entirely covered
4. Add the bay leaf and peppercorns
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 25 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
13. Press the vegetables to extract all the liquid
14. Discard the solids
15. You can remove the meat from the neck and chop it along with the giblets to add to the gravy or a soup
16. Cool completely
17. Skim the surface of fat with an oversized spoon
18. Usually giblet stock is used the same day it is made but you can store it if you like
19. Cover with plastic wrap and refrigerate overnight
20. The next day, remove the layer of congealed fat on the surface
21. The stock is ready for use and will keep in an airtight container up to 2 days or in the freezer up to 3 months
22. Chicken Giblet Stock: Use the giblets and necks from 2 chickens, rinsed, and proceed as directed in the recipe

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