Turkey Broth With Giblets Recipe
Ingredients
Reserved giblets and neck from turkey (discard liver or reserve for another use)
4 cups water
1 can (13% ounces) chicken broth
1 medium onion, cut into quarters
2 medium carrots, coarsely chopped
4 large parsley sprigs
1 bay leaf
1 teaspoon dried thyme leaves, crushed
10 whole black peppercorns
Directions
For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan.
Bring to a boil over high heat; skim off foam.
Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns.
Reduce heat to low.
Simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally.
Cool to room temperature.
Strain broth; set aside.
If broth measures less than 3 cups, add water to equal 3 cups liquid.
If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups.
Remove meat from neck and chop giblets finely; set aside.
Broth may be prepared up to 1 day before serving.
Cover giblets and broth separately and refrigerate.
Bring to a boil over high heat; skim off foam.
Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns.
Reduce heat to low.
Simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally.
Cool to room temperature.
Strain broth; set aside.
If broth measures less than 3 cups, add water to equal 3 cups liquid.
If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups.
Remove meat from neck and chop giblets finely; set aside.
Broth may be prepared up to 1 day before serving.
Cover giblets and broth separately and refrigerate.
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