See Also: Turkey Broth with Giblets(recipes)
giblets(dictionary)
giblets(medicine)
broth(dictionary)
broth(dictionary)
broth(medicine)
Asian broth(recipes)
Scotch Broth(recipes)
Noodle broth(recipes)
Sea Bream Broth(recipes)

Turkey Broth with Giblets (recipes)




Yield: Makes 3 cups



Ingredients:



Reserved giblets and neck from turkey (discard liver or reserve for another use)

4cups water

1can (14-1/2 ounces) chicken broth

1medium onion, cut into quarters

2medium carrots, coarsely chopped

4large sprigs fresh parsley

1bay leaf

1teaspoon dried thyme leaves, crushed

10whole black peppercorns









Preparation:





1.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. (If liquid evaporates too quickly, add additional 1/2 cup water.) Cool to room temperature.2.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.









Roast Turkey with Pan Gravy