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Giblet Broth

the.instructor's picture
  Giblets and neck 1 (From A 24 Pound Turkey)
  Butter/Margarine 2 Tablespoon
  Chopped carrots 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onions 1 Cup (16 tbs)
  Fat skimmed chicken broth 10 Cup (160 tbs)

1. Rinse giblets and neck. Wrap liver airtight and chill to use in gravy or save for other uses.
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.
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.

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