Directions:
- In a large saucepan combine the neck and giblets, the broth, the water, the celery, the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until the liquid is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl. The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2138.67 Kcal (8954 kJ) | ||
| Calories from fat | 1033.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.82g | 177% | |
|---|---|---|---|
| Cholesterol | 927.38mg | 309% | |
| Sodium | 1683.73mg | 70% | |
| Potassium | 3652.02mg | 78% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 254.32g | 509% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 25.5mg | 142% | |
| Calcium | 252.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 120.35 Kcal (504 kJ) | ||
| Calories from fat | 58.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 177% | |
|---|---|---|---|
| Cholesterol | 52.19mg | 309% | |
| Sodium | 94.75mg | 70% | |
| Potassium | 205.52mg | 78% | |
| Total Carbs | 0.19g | 1% | |
| Sugars | 0.08g | 6% | |
| Dietary Fiber | 0.05g | 3% | |
| Protein | 14.31g | 509% | |
| Vitamin C | 1.1mg | 31% | |
| Iron | 1.4mg | 142% | |
| Calcium | 14.2mg | 25% | |
* 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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