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Giblet Broth

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

  • Yield: Makes enough for 4 cups gravy
Giblet Broth

Source: The Martha Stewart Show, November Fall 2006


  • 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


  1. 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.

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