Giblets and neck from turkey
2 cans chicken broth - (14 oz ea)
2 cups water
2 celery ribs with leaves
2 onions, unpeeled and halved
2 garlic cloves, bruised
4 sprigs parsley, thyme or sage
3 whole cloves
3 whole black peppercorns
Salt, to taste


Simmer all of the ingredients in a heavy saucepan, skimming any foam that rises to the surface, for 1 hour. Strain into a bowl, reserving the giblets and neck; discard the vegetables. Cool, cover and refrigerate the broth.
When cool enough to handle, shred the meat from the neck and finely chop the giblets. Combine the meats, cover and refrigerate for later use in gravy.