Rich Poultry Broth

Notes: If making up to 2 days ahead, cover and chill broth and meats separately. Or save giblets to make gravy and use chicken broth for dressing.

Neck and giblets from a 14- to 23-pound turkey, rinsed

1 chicken breast half (about 1/2 lb.), rinsed

2 stalks celery (about 1/4 lb.), rinsed and cut into chunks

1 carrot (about 1/4 lb.), peeled and cut into chunks

1 onion (about 1/2 lb.), peeled and quartered

2 or 3 parsley sprigs

1 fresh or dried bay leaf

5 or 6 black peppercorns

3 whole cloves

1 tablespoon red wine vinegar

Step 1

Reserve turkey liver for other uses. In a 5- to 6-quart pan, combine turkey neck, gizzard, and heart with chicken breast, celery, carrot, onion, parsley, bay leaf, peppercorns, cloves, vinegar, and 6 cups water.

Step 2

Bring to a boil over high heat; reduce heat and simmer until gizzard is tender when pierced, about 1 1/2 hours. Pour liquid through a fine strainer into a bowl; spoon off and discard fat. If you have more than 2 cups broth, return to pan and boil over high heat to reduce; if less, add water to make 2 cups total.

Step 3

When meats are cool to touch, discard skin and bones; finely chop meats and reserve for cornbread-chestnut dressing. Discard vegetables.

Step 4

Nutritional analysis per 1/2 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 27Calories from Fat 27

% Daily Value *
Total Fat 0.8g2%

Saturated Fat 0.4g2%
Cholesterol 1.9mg1%
Sodium 68mg3%
Total Carbohydrate 3.6g2%

Dietary Fiber 0.7g3%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Rich Poultry Broth