TLC Cooking "Turkey Broth with Giblets"

Turkey Broth with Giblets

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INGREDIENTS

Reserved giblets and neck from turkey (discard liver or reserve for another use)
4	cups water
1	can (14-1/2 ounces) chicken broth
1	medium onion, cut into quarters
2	medium carrots, coarsely chopped
4	large sprigs fresh parsley
1	bay leaf
1	teaspoon dried thyme leaves, crushed
10	whole black peppercorns

PREPARATION:

For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan. Bring to a boil over high heat; skim off foam. Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns. Reduce heat to low. Simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. (If liquid evaporates too quickly, add additional 1/2 cup water.) Cool to room temperature.
Strain broth; set aside. If broth measures less than 3 cups, add water to equal 3 cups liquid. If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups. Remove meat from neck and chop giblets finely; set aside. Broth may be prepared up to 1 day before serving. Cover giblets and broth separately and refrigerate.

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.