← Back to Search Results
American
Giblet Broth

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Ingredients

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

Directions

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.

Notes

MAKING GRAVY AHEAD

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%)
9mg (1%)
12mg (20%)
1993mcg RAE (66%)
171mg
14mg
13g
0g
0g
1g
197mg (66%)
2383mg (99%)
1g (5%)
3g (5%)
4mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?