Best Giblet Broth Recipes

Giblet Broth image

Provided by Martha Stewart

Yield Makes enough for 4 cups gravy

Number Of Ingredients 7

Neck and giblets (excluding liver) from a 12-pound turkey
3 stalks celery, cut into 2-inch pieces
3 carrots, cut into 2-inch pieces
2 medium onions, quartered
1 bay leaf
4 sprigs flat leaf parsley
Coarse salt and freshly ground black pepper

Steps:

In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups cold water, and 1/4 teaspoon pepper: Bring to a boil over high heat; simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. Broth may be made up to a day in advance and refrigerated in a covered container.

Giblet Broth Soup image

Provided by TERRI OPGENORTH

Time 1h55m

Number Of Ingredients 18

giblets from a turkey or chicken
1/2 lb raw deboned chicken meat cut into bite sized pieces
1 qt water
3-4 Tbsp chicken bouillon granules1/2
1/2 tsp fresh ground pepper
1 clove garlic, crushed
a few shakes of dried onion
1 large carrot, peeled and sliced
2 stalk(s) celery, sliced, include leaves
2 small gold potatoes, cubed
6-12 cherry tomatoes, whole
1/2 c frozen peas
1/2 c parboiled rice
2 green onions, tops reserved for garnish
splash of lemon juice
3/4 tsp thyme
1/2 tsp sage
3 sprig(s) cilantro, chopped, save some leaves for garnish

Steps:

1. Rinse giblets and chicken in water and drain.
2. In a 3 quart heavy bottomed saucepan, put the first seven ingredients in and bring to a boil.
3. Cover and reduce heat to a simmer. Simmer for about an hour.
4. Add the next eleven ingredients and bring to a boil again. Simmer until carrots are tender and rice is done. About 30 minutes.
5. Add reserved onion tops and cilantro leaves. Stir and taste for seasoning.
6. Serve alongside some tortilla chips or pretzels.