Rich Poultry Broth

• Neck and giblets from a 14- to 23-pound turkey, rinsed
• 1 chicken breast half (about 1/2 lb.), rinsed
• 2 stalks celery (about 1/4 lb.), rinsed and cut into chunks
• 1 carrot (about 1/4 lb.), peeled and cut into chunks
• 1 onion (about 1/2 lb.), peeled and quartered
• 2 or 3 parsley sprigs
• 1 fresh or dried bay leaf
• 5 or 6 black peppercorns
• 3 whole cloves
• 1 tablespoon red wine vinegar

1. Reserve turkey liver for other uses. In a 5- to 6-quart pan, combine turkey neck, gizzard, and heart with chicken breast, celery, carrot, onion, parsley, bay leaf, peppercorns, cloves, vinegar, and 6 cups water.
2. Bring to a boil over high heat; reduce heat and simmer until gizzard is tender when pierced, about 1 1/2 hours. Pour liquid through a fine strainer into a bowl; spoon off and discard fat. If you have more than 2 cups broth, return to pan and boil over high heat to reduce; if less, add water to make 2 cups total.
3. When meats are cool to touch, discard skin and bones; finely chop meats and reserve for cornbread-chestnut dressing. Discard vegetables.
4. Nutritional analysis per 1/2 cup.

turkey, chicken, stalks celery, carrot, onion, parsley sprigs, bay leaf, cloves, red wine vinegar

Taken from www.myrecipes.com/recipe/rich-poultry-broth (may not work)