Giblet Broth

1. 1

   Rinse the gizzard, heart, and neck, and trim all fat, membranes, and blood.

2. 2

   Put the giblets in a saucepan, cover with cold water, and add the thyme, onion, celery, and a sprinkle of salt and pepper.

3. 3

   Bring to a boil and simmer 45 minutes, or until the gizzard is tender.

4. 4

   Meanwhile, cook the liver under the roasting bird 5-10 minutes or saute lightly in some butter.

5. 5

   Strain the giblets, reserve the broth, and finely dice the gizzard, liver, and heart.

* Per serving · 4 servings · Values may vary.

No additional tips available.