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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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