Directions:
- Place the giblets, neck bone, broth, carrots, celery & shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
- Strain and discard giblets, neckbone and vegetables; set cooking juices aside. In antoher large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1098.41 Kcal (4599 kJ) | ||
| Calories from fat | 1.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 716.64mg | 30% | |
| Potassium | 487.27mg | 10% | |
| Total Carbs | 31.02g | 10% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 16.5mg | 28% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 229.87 Kcal (962 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 149.97mg | 30% | |
| Potassium | 101.97mg | 10% | |
| Total Carbs | 6.49g | 10% | |
| Sugars | 1.68g | 32% | |
| Dietary Fiber | 0.76g | 15% | |
| Protein | 0.6g | 6% | |
| Vitamin C | 3.5mg | 28% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.9mg | 7% | |
* 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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