Recipe: Giblet Broth

`INGREDIENTS:`
giblets and neck from a 10 to 24-pound turkey	2 tablespoons butter or margarine	1 cup chopped carrots
1 cup chopped celery	1 cup chopped onions	about 10 cups fat-skimmed chicken broth

`1`	Rinse giblets and neck. Wrap liver air-tight and chill to use in gravy or save for other uses.
`2`	In a 5 to 6-quart pan over high heat, melt butter; add gizzard, heart, and neck and turn often until well browned, about 5 minutes. Add carrots, celery, and onions and stir often until onions are lightly brown, about 5 minutes. Add broth and stir to release browned bits. Cover and bring to a boil. Reduce heat and simmer until gizzard is very tender when pierced, 1-1/4 to 1-1/2 hours.
`3`	Pour the broth through a fine strainer into a 2-quart measure. Reserve neck and giblets; discard vegetables. If you have more than 8 cups of broth, boil to reduce; if you have less, and chicken broth.