Directions:
- Place neck bones and water in a stock pot; bring to a boil. Partially cover; reduce heat and simmer 4 hours. Remove from heat, and set aside to cool.
- Remove neck bones from stock; set stock aside. Remove meat from bones; discard bones. Reserve meat for other uses. Line a sieve with several layers of damp cheesecloth. Strain stock through sieve into a bowl. Cover and refrigerate stock.
- Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying stock (left). Use Beef Stock as a foundation for soups and stews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4067.9 Kcal (17031 kJ) | ||
| Calories from fat | 2326.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 258.5g | 398% | |
|---|---|---|---|
| Cholesterol | 1061.19mg | 354% | |
| Sodium | 5117.84mg | 213% | |
| Potassium | 3265.2mg | 69% | |
| Protein | 408.15g | 816% | |
| Calcium | 556mg | 56% | |
| Amount Per 100 g | |||
| Calories | 96.87 Kcal (406 kJ) | ||
| Calories from fat | 55.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 398% | |
|---|---|---|---|
| Cholesterol | 25.27mg | 354% | |
| Sodium | 121.87mg | 213% | |
| Potassium | 77.75mg | 69% | |
| Protein | 9.72g | 816% | |
| Calcium | 13.2mg | 56% | |
* 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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