Save about 2 cups for gravy use rest for stuffing.
Coat bottom of 8-10 qt stockpot with lid.
Brown neck, gizzard, heart, add onion & skin, celery leaves, carrot, peppercorns, bay leaves.
Add 2 cups of water and boil down to brown parts and veggies (watch not to burn). Continue 2 C water, boil/brown.
Add 12 c water, simmer 1-2 hours. Cool and strain
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 16.6mg||1 %|
|Potassium 24.6mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.8g|
|Protein 0.1g||0 %|
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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: 4
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