Cooked Giblets And Giblet Broth Recipe
Ingredients
| Giblets | 1 pound | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Onion flakes | 1 Tablespoon, dehydrated | |
| Salt | 1 Teaspoon | |
| Parsley sprigs | 2 | |
| Bay leaf | 1 Small | |
| Peppercorns | 4 |
Directions
Combine ingredients in saucepan; cover with water and bring to a boil.
Remove foam which has risen to surface.
Reduce heat, cover, and simmer 1 hour or until giblets are tender.
Drain; discard all solids except giblets.
Refrigerate giblets and liquid in separate containers.
Remove and discard congealed fat from liquid; measure 1 1/2cups.
Place in saucepan with giblets and heat.
Divide evenly.
Remove foam which has risen to surface.
Reduce heat, cover, and simmer 1 hour or until giblets are tender.
Drain; discard all solids except giblets.
Refrigerate giblets and liquid in separate containers.
Remove and discard congealed fat from liquid; measure 1 1/2cups.
Place in saucepan with giblets and heat.
Divide evenly.
Chef
