Turkey Broth With Giblets
|Onion||1 Medium, cut in quarters|
|Water||4 Cup (64 tbs)|
|Canned chicken broth||13 Ounce (1 Can)|
|Carrots||2 Medium, chopped|
|Parsley sprigs||4 Large|
|Dried thyme leaves||1 Teaspoon, crushed|
|Whole black peppercorns||10|
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.