Directions:
- Cut neck crosswise into 1 1/2-inch pieces. Melt butter in heavy large saucepan over medium-high heat. Add neck, heart and gizzard; sauté until brown, about 10 minutes. Add vegetables; sauté until brown, about 10 minutes. Add broth and bay leaf. Reduce heat to medium-low; simmer until liquid is reduced to 2 cups, about 1 hour.
- Strain stock into bowl. (Can be made 1 day ahead. Cover and refrigerate.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6152.14 Kcal (25758 kJ) | ||
| Calories from fat | 3079.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 342.16g | 526% | |
|---|---|---|---|
| Cholesterol | 4937.5mg | 1646% | |
| Sodium | 10815.02mg | 451% | |
| Potassium | 6570.11mg | 140% | |
| Total Carbs | 40.55g | 14% | |
| Sugars | 16g | 64% | |
| Dietary Fiber | 11.27g | 45% | |
| Protein | 702.78g | 1406% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 41.7mg | 232% | |
| Calcium | 1146.3mg | 115% | |
| Amount Per 100 g | |||
| Calories | 120.2 Kcal (503 kJ) | ||
| Calories from fat | 60.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 526% | |
|---|---|---|---|
| Cholesterol | 96.47mg | 1646% | |
| Sodium | 211.3mg | 451% | |
| Potassium | 128.37mg | 140% | |
| Total Carbs | 0.79g | 14% | |
| Sugars | 0.31g | 64% | |
| Dietary Fiber | 0.22g | 45% | |
| Protein | 13.73g | 1406% | |
| Vitamin C | 0.7mg | 58% | |
| Iron | 0.8mg | 232% | |
| Calcium | 22.4mg | 115% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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