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This recipe is part of the recipe for Roast Turkey with Pan Gravy
Makes 3 cups
|Reserved giblets and neck from turkey (discard liver or reserve for another use)|
|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||teaspoon dried thyme leaves, crushed|
|10||whole black peppercorns|
- 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.
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