It’s worth the extra effort it takes to fortify canned broth with the giblets from the turkey and aromatic vegetables and herbs.
1 tablespoon vegetable oil
Neck and giblets from turkey, patted dry
1 cup coarsely chopped onion
3/4 cup coarsely chopped carrots
1 (32-oz.) container lower-sodium chicken broth
1 cup water
1 rib celery with leaves, coarsely chopped
4 garlic cloves, crushed
6 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 teaspoon cracked black peppercorns*
1. Heat oil in large pot or Dutch oven over medium-high heat until hot. Add neck and giblets; cook 4 to 5 minutes or until browned, turning occasionally. Remove neck and giblets.
2. Add onion and carrots to pot; cook 4 to 6 minutes or until browned, stirring occasionally. Add neck, giblets and all remaining ingredients; bring to a simmer. Skim froth that rises to surface. Reduce heat to low; partially cover and simmer 1 1/2 hours.
3. Strain broth through fine strainer into medium bowl, pressing on solids to extract flavor. Skim fat from surface. (Broth can be made 3 days ahead. Cover and refrigerate.) (If broth doesn’t measure 3 cups, add a little water.)
TIP *To crack whole peppercorns, place in heavy resealable plastic bag. Pound with flat side of meat mallet or heavy pan until coarsely cracked.
3 cups
PER 2 TABLESPOONS: 10 calories, .5 g total fat (0 g saturated fat), 1 g protein, .5 g carbohydrate, 0 mg cholesterol, 100 mg sodium, 0 g fiber