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Suggest a better descriptionGiblet broth can be used in stuffing, gravy and recipes where chicken broth is specified. Cooked giblets can be cut up and added to gravy and stuffing or used in recipes calling for cut-up cooked chicken. Heat all ingredients to boiling in saucepan. Cover and simmer 5 to 10 minutes or until liver is no longer pink. Remove liver; cover and refrigerate. Cover and simmer remaining giblets 30 to 90 minutes or until gizzard is fork-tender. Refrigerate giblets and broth separately up to 2 days. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.7mg | 0 % | |
Potassium 39.5mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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