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Originally published November 7, 2007 at 12:00 AM | Page modified November 7, 2007 at 2:01 AM

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Recipe: Giblet Broth

Makes 4 ½ cups

Turkey giblets (heart, gizzards) and neck

1 tablespoon vegetable oil

½ cup chopped onion

¼ cup each chopped carrots and celery

5 cups water

1 bay leaf

1/8 teaspoon dried thyme

½ teaspoon kosher salt

½ teaspoon whole black peppercorns

1. Chop turkey neck into 2-inch pieces. Cut heart lengthwise and divide gizzards into lobes. In a large saucepan, heat 1 tablespoon vegetable oil over medium heat. Add giblets, onion, carrots and celery. Cook, stirring often, until golden, about 10 minutes.

2. Add water and bring to a boil; skim foam from surface. Add bay leaf, thyme, salt and peppercorns. Reduce heat and simmer about 1 hour. Strain through a fine sieve and add water to equal 4 ½ cups. Set aside for gravy. Refrigerate if not using right away.

From "Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker

Copyright © 2007 The Seattle Times Company

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