Giblets are the gizzard, heart, liver, kidneys and neck of the bird, and sometimes you are lucky enough to have the head and feet to add to the stock pot as well.
Takes 2 hours
1 set of poultry giblets
2 carrots, peeled and cut into large chunks
2 onions, peeled and cut into large chunks
2 celery sticks, cut into large chunks
2 leek, well washed and cut into large chunks
4 parsley stalks
1. Put all the ingredients in a pan, cover with 1 litre (1 3/4 pints) water and bring to a boil. Remove any scum that comes to the top, partially cover with a lid, then gently simmer for 1 1/2 hours.
2. Strain the stock into a clean pan, leave to cool, then remove the fat from the top and discard. At this stage you can either leave to cook and refrigerate, or use straight away for turkey gravy to accompany your roast bird (see next stages).
3. Pour a small amount of the stock into the roasting tray used to roast the turkey in to deglaze. Simmer for 5 minutes, scraping the bottom of the tray as you go.
4. If the gravy is looking a little thin, add 1 heaped teaspoon of corn flour with a little water to loosen it into the gravy mixture. Stir well until thickened. Season to taste and add a dollop of Dijon mustard if you like.