Giblets from one turkey
2 Tablespoons olive oil
1 large yellow onion
1 celery stalk
1 Bay leaf
4-5 black peppercorns
About 10 sprigs fresh parsley
About 10 sprigs fresh thyme
Salt and pepper
1. Discard the liver (or save it for another use). Use a meat cleaver or other strong knife to chop the neck into smaller pieces, about 1-2 inches in length. Cut the heart and gizzard into smaller pieces, cutting each organ into rough fourths.
The giblets consist of the neck, heart, gizzard and liver. The heart, gizzard and liver are usually packaged into a small bag together, with the neck separate. All of these are usually found stuffed inside the main cavity of the bird.
2. Warm the olive oil in a medium-sized pan over medium-high heat. When hot, add the neck pieces to brown them in the hot oil. As they release from the pan, toss them around to brown evenly on all sides. When the neck is brown, add the heart and gizzard pieces to brown briefly in the pan.
3. While the meat browns, chop the onion, carrots and celery into rough, large pieces. When the meat has finished browning, add them to the pan, tossing them with the meat to brown and soften for about 5 minutes. As the vegetables release their juices, they will begin to loosen the brown bits from the bottom of the pan.
4. Add the bay leaf, peppercorns, parsley and thyme to the pan. Generously season everything with salt and pepper. Add cold water to cover all ingredients by about an inch.
5. Set the lid on askew and bring to a simmer. When the water begins to simmer, turn the heat to medium-low. Adjust the temperature as needed to produce occasional gentle bubbles but not to boil vigorously. Strong boiling will result in a cloudy, fatty broth.
6. Let the broth simmer very gently for as long as possible, up to 4-5 hours. The longer it simmers, the more rich and flavorful it will turn out.
7. When finished, strain the broth into a degreasing pitcher or other bowl or measuring cup. As it sits, the fat will rise to the top. Skim the fat and allow broth to cool completely to room temperature before covering and storing.
8. Your Giblet Broth is ready! You may use it right away or store it in the freezer or refrigerator. May be frozen for up to 6 months. If stored in the refrigerator, bring it to a boil every 3 days to keep it from spoiling. Giblet Broth may be used for Thanksgiving cooking such as Thanksgiving Gravy and Herbed Bread Stuffing, or for any dish where you would normally use chicken broth.