Refrigerate this speedy stock in an airtight container for a week, or freeze for up to three months.

Rick Rodgers
Recipe by Cooking Light November 2004

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Recipe Summary

Yield:
7 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

31 calories; calories from fat 55%; fat 1.9g; saturated fat 0.3g; mono fat 0.5g; poly fat 0.9g; protein 2.4g; carbohydrates 0.9g; fiber 0.2g; cholesterol 3mg; iron 0.3mg; sodium 228mg; calcium 10mg.
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