 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
neck (halved), gizzard and heart from one 26-pound turkey |
3 cups canned low-salt chicken broth |
1 onion, chopped |
1 celery stalk, chopped |
1 carrot, peeled, chopped |
4 large fresh parsley sprigs |
12 whole black peppercorns |
Directions:
1. Mix all ingredients in medium saucepan. Bring to boil over high heat. Reduce heat to medium-low. Cover; simmer until gizzard is tender, about 1 hour 30 minutes. Strain stock into medium bowl. Transfer neck, gizzard, and heart to bowl; cool. Trim meat from neck. Chop neck meat, gizzard, and heart. Transfer to small bowl; reserve for gravy. (Can be made 1 day ahead. Cover stock and giblets separately; chill.)
|
|