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Giblet Broth Recipe-2740

Photo by: Joseph De Leo
Comments: 0


In general “giblets” refers to all the loose parts—the neck, heart, liver, and gizzard of poultry. A broth made of giblets and vegetables will add richness to gravy, as will the chopped giblets themselves. Because of its strong flavor, the liver should not be cooked in the broth, but separately.


  • Giblets
  • 1 teaspoon thyme, crumbled
  • 1 thick slice onion
  • 1 stalk celery with leaves, sliced
  • Salt
  • Freshly ground pepper
  • Butter (optional)


Rinse the gizzard, heart, and neck, and trim all fat, membranes, and blood. Put the giblets in a saucepan, cover with cold water, and add the thyme, onion, celery, and a sprinkle of salt and pepper. Bring to a boil and simmer 45 minutes, or until the gizzard is tender. Meanwhile, cook the liver under the roasting bird 5-10 minutes or sauté lightly in some butter. Strain the giblets, reserve the broth, and finely dice the gizzard, liver, and heart.



A great help in reducing the frantic hassle of last-minute preparations is to make the turkey gravy a day ahead. Buy one or two inexpensive packages of turkey parts such as wings. Put them in a roasting pan and roast to a dark mahogany color. Use the drippings and pan juices from this to make the gravy, using the recipe above. (You can always use the browned wings for broth.) Refrigerate, then reheat when needed.

© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe and on 1 teaspoon added salt to the broth.

93kcal (5%)
1738mg (72%)
3g (5%)
1g (5%)
197mg (66%)
1993mcg RAE (66%)
12mg (20%)
8mg (1%)
4mg (24%)

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