Sara Moulton's Turkey Broth
Get This Great Garnish for Thanksgiving
A Thanksgiving turkey would be naked without the proper broth and gravy.
Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the skum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.
After about 20 minutes, when there is no more skum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 1/5 to 3 hours. Strain and skim off any fat that settles at the top. You can use that fat for your pan gravy.
Makes 4 cups.