Giblet Broth
Notes: If making up to 1 day ahead, cool broth and giblets; cover separately and chill.
How to Make It
Step 1
1
Rinse giblets and neck. Wrap liver airtight and chill to use in gravy, or save for other uses.
Step 2
2
In a 5- to 6-quart pan over high heat, melt butter; add gizzard, heart, and neck and turn often until well browned, about 5 minutes. Add carrots, celery, and onions and stir often until onions are lightly brown, about 5 minutes. Add broth and stir to release browned bits. Cover and bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, 1 1/4 to 1 1/2 hours.
Step 3
3
Pour the broth through a fine strainer into a 2-quart measure. Reserve neck and giblets; discard vegetables. If you have more than 8 cups of broth, boil to reduce; if you have less, add chicken broth.
Step 4
4
Nutritional analysis per cup.
Ingredients
Giblets and neck from a 10- to 24-pound turkey
2 tablespoons butter or margarine
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
About 10 cups fat-skimmed chicken broth
Directions
Step 1
1
Rinse giblets and neck. Wrap liver airtight and chill to use in gravy, or save for other uses.
Step 2
2
In a 5- to 6-quart pan over high heat, melt butter; add gizzard, heart, and neck and turn often until well browned, about 5 minutes. Add carrots, celery, and onions and stir often until onions are lightly brown, about 5 minutes. Add broth and stir to release browned bits. Cover and bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, 1 1/4 to 1 1/2 hours.
Step 3
3
Pour the broth through a fine strainer into a 2-quart measure. Reserve neck and giblets; discard vegetables. If you have more than 8 cups of broth, boil to reduce; if you have less, add chicken broth.
Step 4
4
Nutritional analysis per cup.
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