Giblet Broth
If the broth is not going to be used immediately, cool it to room temperature by immersing the pot in a bath of ice water, then refrigerate or freeze promptly.
INGREDIENTS | YIELDS 3–4 cups
- 2 tablespoons butter
- Neck and giblets from an 18-pound turkey
- 1 cup chopped onion
- 2 leeks, chopped
- 1½ cups chopped carrots
- ½ cup chopped celery
- 1 cup dry white wine
- 5 cups cold water
- ½ bunch parsley sprigs
- 1–2 teaspoons thyme
- 2 bay leaves
- 2 cloves
- 5 whole black peppercorns
- Salt to taste
In a soup pot, heat the butter. Add the neck, giblets, and vegetables; sauté for 10 minutes. Pour in the wine, and let it reduce for 1 minute. Add the water. Bring to a boil and simmer for 30 minutes.
Add all the remaining ingredients to the pot. Bring to a boil again, then reduce to a simmer. Cook for 1 hour. Strain.
