Giblet Broth
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| Neck and giblets from turkey | |
| 4 c | water |
| 1 | onion, chopped |
| 2 c | celery stalks with leaves, chopped |
| 3 | fresh parsley sprigs |
| 1 | bay leaf |
| Combine all above ingredients in medium saucepan. Bring to boil, skimming surface. Reduce to heat to low, cover partially and cook 2 hours. Strain broth, reserving giblets. Chop giblets finely. Reserve broth and giblets for gravy. |
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