Directions:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits.
- Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes.
- Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat.
- Cooks' note: Stock can be made 3 days ahead and chilled (covered once cool).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2728.67 Kcal (11424 kJ) | ||
| Calories from fat | 1331.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 147.98g | 228% | |
|---|---|---|---|
| Cholesterol | 1162.37mg | 387% | |
| Sodium | 1191.37mg | 50% | |
| Potassium | 4482.9mg | 95% | |
| Total Carbs | 8.91g | 3% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 321.22g | 642% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 32.1mg | 178% | |
| Calcium | 303.8mg | 30% | |
| Amount Per 100 g | |||
| Calories | 136.93 Kcal (573 kJ) | ||
| Calories from fat | 66.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 228% | |
|---|---|---|---|
| Cholesterol | 58.33mg | 387% | |
| Sodium | 59.78mg | 50% | |
| Potassium | 224.96mg | 95% | |
| Total Carbs | 0.45g | 3% | |
| Sugars | 0.22g | 17% | |
| Dietary Fiber | 0.07g | 6% | |
| Protein | 16.12g | 642% | |
| Vitamin C | 0.2mg | 6% | |
| Iron | 1.6mg | 178% | |
| Calcium | 15.2mg | 30% | |
* 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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