Preparation

• Set a 4-qt. saucepan over medium-high heat and melt the butter. Add the giblets (the neck, heart, and gizzard; reserve the liver for thesausage stuffing, if making) and stir until the giblets are browned, 7 to 10 minutes.
• Add the carrot, onion, celery tops, bay leaf, and cloves. Cook until the vegetables begin to brown, about 5 minutes. Add 12 cups water, bring to a boil, and reduce the heat to low. Simmer, uncovered and undisturbed, until the liquid is reduced to about one-third its original volume, about 3 hours. If too much water evaporates and the giblets threaten to dry out, add more water. Strain into a measuring cup or bowl, pressing on the solids to extract all the liquid; you should have about 4 cups. Discard the solids.