Directions:
- Coarsely chop celery and carrot and quarter onion. In a large, deep saucepan bring broth and water to a boil with celery, carrot, onion, neck, and giblets, skimming froth. Add remaining ingredients and cook, uncovered, at a bare simmer 2 hours, or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Stock may be made 2 days ahead and cooled completely, uncovered, before being chilled or frozen in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1783.71 Kcal (7468 kJ) | ||
| Calories from fat | 861.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.68g | 147% | |
|---|---|---|---|
| Cholesterol | 772.82mg | 258% | |
| Sodium | 1412.38mg | 59% | |
| Potassium | 3070.41mg | 65% | |
| Total Carbs | 3.03g | 1% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 212.03g | 424% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 21.2mg | 118% | |
| Calcium | 217mg | 22% | |
| Amount Per 100 g | |||
| Calories | 116.51 Kcal (488 kJ) | ||
| Calories from fat | 56.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 147% | |
|---|---|---|---|
| Cholesterol | 50.48mg | 258% | |
| Sodium | 92.26mg | 59% | |
| Potassium | 200.56mg | 65% | |
| Total Carbs | 0.2g | 1% | |
| Sugars | 0.1g | 6% | |
| Dietary Fiber | 0.06g | 4% | |
| Protein | 13.85g | 424% | |
| Vitamin C | 1mg | 27% | |
| Iron | 1.4mg | 118% | |
| Calcium | 14.2mg | 22% | |
* 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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