Quick Turkey Giblet Broth

Ingredients

• 8 to 10 black peppercorns
• 1 large onion, cut into 2-inch chunks
• 2 Tbs. vegetable oil
• Turkey neck, gizzard, tail, and heart
• 1 rib celery, cut into 2-inch pieces
• 1 small carrot, peeled and cut into 2-inch pieces
• 1 bay leaf
• + 2 more ingredients
• • 2 large sprigs each fresh thyme and flat-leaf parsley
  • Kosher salt

Chop the turkey neck into three to four pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the turkey neck, gizzard, tail, and heart (don't use the liver) along with the onion and 1/2 tsp. salt. Stir to coat with oil, cover, and cook gently...

View full recipe at Fine Cooking