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Makes about 3 quarts
In a large stockpot over high heat, combine chicken thighs, turkey necks, onion, garlic, bouillon powder and gizzards. Add water to cover the meat by about 2 inches, cover the pot and bring to a boil.
Turn heat to a simmer and let simmer covered, about 2 hours until the meat is tender.
Strain broth and set aside broth, gizzards and meat separately. Discard turkey necks. The broth and meats can be used for giblet gravy and cornbread dressing.
Broth will keep in fridge up to 6 days and in freezer up to 4 months.