Giblet Broth

By Dianewaldron

Prepare the broth the day before Thanksgiving.

Ingredients

• Giblets and neck from turkey
• 2 14oz cans chicken broth
• 2 cups water
• 2 celery ribs, with leaves
• 2 onions, unpeeled and halved
• 2 cloves of garlic, bruised
• 4 sprigs parsley, thyme or sage
• 3 whole cloves
• 3 whole black peppercorns
• Salt, to taste

Preparation

Step 1

Simmer all of the ingredients in a heavy saucepan, skimming any foam tha trises to the surface, for 1 hour. Strain into a bowl, reserving the giblets and neck; discard the vegetables. Cool, cover and refrigerate the broth. When cool enough to handle, shred the meat form the neck and finely chop the giblets. Combine the meats, cover and refrigerate for later use in gravy.