ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Giblet Broth

Yield Makes about 8 cups
Notes: If making up to 1 day ahead, cool broth and giblets; cover separately and chill.


  • Giblets and neck from a 10- to 24-pound turkey
  • 2 tablespoons butter or margarine
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • About 10 cups fat-skimmed chicken broth

Nutrition Information

  • calories 71
  • caloriesfromfat 37 %
  • protein 10 g
  • fat 2.9 g
  • satfat 1.8 g
  • carbohydrate 0.5 g
  • fiber 0.0 g
  • sodium 125 mg
  • cholesterol 7.8 mg

How to Make It

  1. Rinse giblets and neck. Wrap liver airtight and chill to use in gravy, or save for other uses.

  2. In a 5- to 6-quart pan over high heat, melt butter; add gizzard, heart, and neck and turn often until well browned, about 5 minutes. Add carrots, celery, and onions and stir often until onions are lightly brown, about 5 minutes. Add broth and stir to release browned bits. Cover and bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, 1 1/4 to 1 1/2 hours.

  3. Pour the broth through a fine strainer into a 2-quart measure. Reserve neck and giblets; discard vegetables. If you have more than 8 cups of broth, boil to reduce; if you have less, add chicken broth.

  4. Nutritional analysis per cup.