Ingredients
Scale
- Giblets and neck from one turkey
- Two cups of chicken broth
- Two cups water
- Two celery sticks, chopped
- Two sprigs, of fresh thyme
- One sprig, of fresh sage
- One sprig, of fresh rosemary
- One medium onion, quartered
- One teaspoon of black peppercorns
Instructions
- Pour all ingredients into a saucepan and boil, then reduce the heat and cover. Simmer for one hour on low heat, then pour through a mesh strainer to catch the solids. Use this broth to make stuffing, soups, sauces, or gravy.
- Combine with pan drippings for extra flavor. Giblet broth will keep for three days in the fridge.
If you want a visual direction, watch this video.