See Also: Turkey Broth with Giblets(recipes)
giblets(medicine)
giblets(dictionary)
broth(dictionary)
broth(dictionary)
broth(medicine)
Scotch broth(dictionary)
Noodle broth(recipes)
Chicken Broth(recipes)
Scotch Broth(recipes)

Stand alone principle (finance) and Turkey Broth with Giblets (recipes)


Stand alone principle (finance)


Investment approach that advocates a firm should accept or reject a project by comparing it with securities in the same risk class.





Turkey Broth with Giblets (recipes)




Yield: Makes 3 cups



Ingredients:



Reserved giblets and neck from turkey (discard liver or reserve for another use)

4cups water

1can (14-1/2 ounces) chicken broth

1medium onion, cut into quarters

2medium carrots, coarsely chopped

4large sprigs fresh parsley

1bay leaf

1teaspoon dried thyme leaves, crushed

10whole black peppercorns









Preparation:





1.For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan. Bring to a boil over high heat; skim off foam. Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns. Reduce heat to low. Simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. (If liquid evaporates too quickly, add additional 1/2 cup water.) Cool to room temperature.2.Strain broth; set aside. If broth measures less than 3 cups, add water to equal 3 cups liquid. If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups. Remove meat from neck and chop giblets finely; set aside. Broth may be prepared up to 1 day before serving. Cover giblets and broth separately and refrigerate.









Roast Turkey with Pan Gravy