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Giblet Broth





Yields
Makes about 8 cups

Notes: If making up to 1 day ahead, cool broth and giblets; cover separately and chill.

  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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories71
% Daily Value *
Total Fat 2.9g4%

Saturated Fat 1.8g9%
Cholesterol 7.8mg3%
Sodium 125mg6%
Total Carbohydrate 0.5g1%

Dietary Fiber 0.0g0%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.