Directions:
- Heat oil in a large stockpot over medium-high heat. Add heart, neck, and gizzard; sauté 5 minutes. Add onion, carrot, and celery; sauté 4 minutes. Add water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat; simmer 2 hours. Strain through a sieve over a bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim solidified fat from surface.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.81 Kcal (108 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 2% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 36.06mg | 2% | |
| Potassium | 85.29mg | 2% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 8.36 Kcal (35 kJ) | ||
| Calories from fat | 4.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 2% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 11.68mg | 2% | |
| Potassium | 27.63mg | 2% | |
| Total Carbs | 0.78g | 1% | |
| Sugars | 0.4g | 5% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 0.36g | 2% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.2mg | 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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