Directions:
- Mix all ingredients in medium saucepan. Bring to boil over high heat. Reduce heat to medium-low. Cover; simmer until gizzard is tender, about 1 hour 30 minutes. Strain stock into medium bowl. Transfer neck, gizzard, and heart to bowl; cool. Trim meat from neck. Chop neck meat, gizzard, and heart. Transfer to small bowl; reserve for gravy. (Can be made 1 day ahead. Cover stock and giblets separately; chill.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.85 Kcal (389 kJ) | ||
| Calories from fat | 40.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Cholesterol | 4.5mg | 2% | |
| Sodium | 919.97mg | 38% | |
| Potassium | 272.18mg | 6% | |
| Total Carbs | 9.08g | 3% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 19.57 Kcal (82 kJ) | ||
| Calories from fat | 8.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 7% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 2% | |
| Sodium | 193.92mg | 38% | |
| Potassium | 57.37mg | 6% | |
| Total Carbs | 1.91g | 3% | |
| Sugars | 0.92g | 18% | |
| Dietary Fiber | 0.57g | 11% | |
| Protein | 0.89g | 8% | |
| Vitamin C | 2mg | 16% | |
| Vitamin A | 0.1mg | 10% | |
| Calcium | 8.1mg | 4% | |
* 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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