Rich Poultry Broth

Rich Poultry Broth

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.

This recipe goes with Cornbread-Chestnut Dressing

Sunset NOVEMBER 2000

  • Yield: Makes 2 cups


  • 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


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.

Nutritional analysis per 1/2 cup.

Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 27%
  • Protein: 1.8g
  • Fat: 0.8g
  • Saturated fat: 0.4g
  • Carbohydrate: 3.6g
  • Fiber: 0.7g
  • Sodium: 68mg
  • Cholesterol: 1.9mg

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Rich Poultry Broth Recipe