Quote:
Originally Posted by Fugee
I usually buy an extra back and/or necks when I make turkey stock and toss the giblets in the bottom of the roaster nearer the end of the cooking time for some good browned bits on the bottom to add flavor to the gravy.
But there is no reason not to add them to your stock.
I'd go ahead and use the pork butt.
|
I remember reading that you shouldn't put the livers in your stock, because they will make it bitter. For turkey gravy, I make stock from the neck and gizzard, then poach the other giblets separately to chop and add to the gravy at the end.
I would totally use the pork butt, too, especially if you're just going to sear and slow cook like you ought.
tm
