Giblet Stock Recipe

This Giblet Stock recipe is handed down from my Mum, who I believe found it in a Mrs Beeton cookbook.  Giblet Stock does not make for a fantastic photograph, but it should be a light golden colour (or a richer colour if you roast the giblets).  Well worth making and the wonderful scent that wafts around your kitchen and the rest of the house on Christmas Day will stay with you forever.  

Enhances the gravy - Giblets Stock

Giblet Stock

Giblet Stock Recipe

Yield: Makes about 900 ml (about 1 1/2 pints)

Mary Berry suggest that if you want a richer stock, roast the giblets in a roasting tin in a preheated oven 200C/Fan 180C/Gas 6 for about 15 minutes or until lightly brown before adding the water, as in the first step.

Use this recipe for Giblet Stock to help make the Turkey Gravy. I always use spoonfuls of it to bind my dry Forcemeat Stuffing mix. But the frozen Giblet Stock can be defrosted and used in rich soups, sauces or gravies, and goes brilliantly with venison, chicken or pork dishes.

I tend to get extra giblets, and double or treble the recipe ingredients so that I have a lot in the freezer.


  • Giblets from a turkey or goose (neck, heart and gizzard but not the liver - turn the liver into pate)
  • 2 large onions, leave the skin on and chop into quarters.
  • 2 large celery sticks, roughly chopped
  • 2 large carrots, roughly chopped
  • Good handful of parsley stalks
  • 3 Bay leaves
  • 6 large black peppercorns


  1. Put the giblets in a large pan or stockpot and add 1 litre (or 1 3/4 pints) of water and bring to the boil. Skim off any 'gunge' that comes to the surface and dispose of it.
  2. Add the rest of the ingredients, cover and simmer for at least an hour. (If using an AGA, bring to the boil, cover and place in your simmering oven for about 3 hours.)
  3. Strain the stock well (the dogs like the innards but be careful of bones.) Cover, and cool then either put in the fridge to use later (it can be done a day ahead) or freeze in containers or bags to use in soups, sauces or gravies during the year.

So go on, be brave, those of you who have never made this Giblet Stock recipe before.  Conquer your fear of using the ‘innards’ of the big bird, have a go at this recipe and bet you’ll change your mind when you smell the aroma of Christmas Day floating around your house.

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