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Rich Poultry Broth

Yield Makes 2 cups
Notes: If making up to 2 days ahead, cover and chill broth and meats separately. Or save giblets to make gravy and use chicken broth for dressing.


  • Neck and giblets from a 14- to 23-pound turkey, rinsed
  • 1 chicken breast half (about 1/2 lb.), rinsed
  • 2 stalks celery (about 1/4 lb.), rinsed and cut into chunks
  • 1 carrot (about 1/4 lb.), peeled and cut into chunks
  • 1 onion (about 1/2 lb.), peeled and quartered
  • 2 or 3 parsley sprigs
  • 1 fresh or dried bay leaf
  • 5 or 6 black peppercorns
  • 3 whole cloves
  • 1 tablespoon red wine vinegar

Nutrition Information

  • calories 27
  • caloriesfromfat 27 %
  • protein 1.8 g
  • fat 0.8 g
  • satfat 0.4 g
  • carbohydrate 3.6 g
  • fiber 0.7 g
  • sodium 68 mg
  • cholesterol 1.9 mg

How to Make It

  1. Reserve turkey liver for other uses. In a 5- to 6-quart pan, combine turkey neck, gizzard, and heart with chicken breast, celery, carrot, onion, parsley, bay leaf, peppercorns, cloves, vinegar, and 6 cups water.

  2. Bring to a boil over high heat; reduce heat and simmer until gizzard is tender when pierced, about 1 1/2 hours. Pour liquid through a fine strainer into a bowl; spoon off and discard fat. If you have more than 2 cups broth, return to pan and boil over high heat to reduce; if less, add water to make 2 cups total.

  3. When meats are cool to touch, discard skin and bones; finely chop meats and reserve for cornbread-chestnut dressing. Discard vegetables.

  4. Nutritional analysis per 1/2 cup.