Giblet Broth

Photo: robinarroyave

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.

Yield: 1 serving
Community Recipe from


  • Giblets
  • 1 teaspoon(s) onion, sliced thick
  • 1 stalk(s) celery with leaves, sliced
  • sliced
  • pepper, freshly ground
  • butter


  1. 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 thyme, onion, celery, and 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 saute lightly in some butter. Strain the giblets, reserve the broth, and finely dice the gizzard, liver, and heart. Using this broth, make Basic Turkey Gravy and add the giblets at the end.
May 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Giblet Broth Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy