Best 2 Giblet Broth Recipes

Giblet broth is a flavorful and nutritious dish made from the giblets of poultry, typically chicken or turkey. Giblets are the edible internal organs of the bird, including the heart, gizzard, liver, and neck. They are often used to make broth or stock, as they add a rich, savory flavor to the liquid. Giblet broth can be used as a base for soups, stews, and gravies, or it can be enjoyed on its own as a warm and comforting beverage. This article provides three different recipes for giblet broth: a classic giblet broth, a slow cooker giblet broth, and a giblet broth made with vegetables. Each recipe includes detailed instructions and helpful tips to ensure a delicious and successful broth. Whether you are a seasoned cook or a beginner, you are sure to find a giblet broth recipe in this article that suits your taste and cooking style.

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GIBLET BROTH

Giblet Broth image

This recipe for giblet broth is from Everyday Food, November 2006

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes enough for 4 cups gravy

Number Of Ingredients 7

Ingredients

Neck and giblets (excluding liver) from a 12-pound turkey
3 stalks celery, cut into 2-inch pieces
3 carrots, cut into 2-inch pieces
2 medium onions, quartered
1 bay leaf
4 sprigs flat leaf parsley
Coarse salt and freshly ground black pepper

Steps:

In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups cold water, and 1/4 teaspoon pepper: Bring to a boil over high heat; simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. Broth may be made up to a day in advance and refrigerated in a covered container.

GIBLET BROTH SOUP

Giblet Broth Soup image

When my husband is out I like to make something that I enjoy and he doesn't. This is the case with this soup. I had some fresh giblets and meat from a chicken that needed to be used and it was COLD outside! Soup to the rescue. This makes the perfect "pot for One" with leftovers for the next day's lunch. I like to float my...

Provided by TERRI OPGENORTH

Categories Chicken Soups

Time 1h55m

Number Of Ingredients 18

Ingredients

giblets from a turkey or chicken
1/2 lb raw deboned chicken meat cut into bite sized pieces
1 qt water
3-4 Tbsp chicken bouillon granules1/2
1/2 tsp fresh ground pepper
1 clove garlic, crushed
a few shakes of dried onion
1 large carrot, peeled and sliced
2 stalk(s) celery, sliced, include leaves
2 small gold potatoes, cubed
6-12 cherry tomatoes, whole
1/2 c frozen peas
1/2 c parboiled rice
2 green onions, tops reserved for garnish
splash of lemon juice
3/4 tsp thyme
1/2 tsp sage
3 sprig(s) cilantro, chopped, save some leaves for garnish

Steps:

1. Rinse giblets and chicken in water and drain.
2. In a 3 quart heavy bottomed saucepan, put the first seven ingredients in and bring to a boil.
3. Cover and reduce heat to a simmer. Simmer for about an hour.
4. Add the next eleven ingredients and bring to a boil again. Simmer until carrots are tender and rice is done. About 30 minutes.
5. Add reserved onion tops and cilantro leaves. Stir and taste for seasoning.
6. Serve alongside some tortilla chips or pretzels.

Tips:

Choose the Right Giblets: Select fresh giblets that are plump and have no discoloration or signs of spoilage. Chicken giblets are the most common, but you can also use giblets from duck, turkey, or goose.
Clean the Giblets Thoroughly: Remove any excess fat or connective tissue from the giblets. Rinse them thoroughly under cold water and pat dry with a paper towel.
Brown the Giblets: Browning the giblets adds flavor and depth to the broth. Heat a large pot or Dutch oven over medium heat. Add the giblets and cook, stirring occasionally, until they are browned on all sides.
Add Vegetables and Herbs: Add chopped vegetables such as onions, carrots, celery, and garlic to the pot. You can also add herbs like parsley, thyme, and bay leaves for extra flavor.
Simmer the Broth: Cover the pot with water or broth and bring to a boil. Reduce heat to low and simmer for at least 1 hour, or up to 3 hours for a richer flavor.
Strain the Broth: Once the broth is done simmering, strain it through a fine-mesh sieve into a clean pot. Discard the solids.
Season to Taste: Season the broth with salt and pepper to taste. You can also add additional herbs or spices if desired.
Use the Broth: Giblet broth can be used in a variety of dishes, such as soups, stews, and gravies. It can also be used as a base for sauces and marinades.

Conclusion:

Giblet broth is a delicious and versatile stock that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a little time and effort, you can create a flavorful and nutritious broth that will elevate your favorite recipes.