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Giblet Broth
Ingredients:
- Turkey neck and giblets
- 4 cups of water
- 2 stalks of celery with leaves, chopped
- 1 medium onion, chopped ¾ cup
- 1 sprig fresh parsley
Instructions:
Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer about 2 hours or until tender, adding liver first 20 minutes of cooking. Remove and finely chop giblets. Discard neck bones. Strain broth. Chill chopped giblets and broth until needed. Makes about 3 cups.
Nutrient Information:
(Based on approximate analysis per serving)
| Calories (per half cup serving) |
115 kcall |
| Protein (g) | 16 g |
| Carbohydrate | 4 g |
| Dietary Fiber | .6 g |
| Total Fat | 3.5 g |
| Saturated Fat | - mg |
| Cholesterol | 229 mg |
| Phosphorus | 189 mg |
| Potassium (mg) | 332 mg |
| Sodium (mg) | 89 mg |
Kidney Options is supported by
Fresenius Medical Care
North America