Directions:
- Heat oil in a large stockpot or Dutch oven over medium-high heat. Chop neck, heart, and gizzard into 2-inch pieces; add to pan. Cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and carrot; cook 4 minutes or until tender, stirring frequently. Stir in the water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat, and simmer 2 hours. Strain the mixture through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim the solidified fat from surface, and discard fat.
- Note: Refrigerate leftover stock in an airtight container for 2-3 days, or freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.6 Kcal (170 kJ) | ||
| Calories from fat | 17.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 3% | |
|---|---|---|---|
| Cholesterol | 32.18mg | 11% | |
| Sodium | 53.72mg | 2% | |
| Potassium | 108.08mg | 2% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 12.64 Kcal (53 kJ) | ||
| Calories from fat | 5.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 3% | |
|---|---|---|---|
| Cholesterol | 10.02mg | 11% | |
| Sodium | 16.73mg | 2% | |
| Potassium | 33.66mg | 2% | |
| Total Carbs | 0.75g | 1% | |
| Sugars | 0.38g | 5% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 1.06g | 7% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.2mg | 5% | |
* 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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