By Craig Claiborne
Place the turkey giblets in a large saucepan and add the water and salt. The water level should be about one inch above the giblets.
Trim off and discard the root end of the celery rib.
Cut the celery into 1-inch lengths, including the leaves, and add to the giblets.
Scrape the carrot, cut it into ½-inch rounds and add. Peel the onion and add along with the parsley and peppercorns.
Bring to a boil and simmer from 1 to 1½ hours.
© 1969 Craig Claiborne estate. All rights reserved.