White Stock recipe

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Ingredients

3 pounds chicken
1 veal knuckle
2 stalks celery
1 yellow onion
1 turnip
1 carrots
2 teaspoons salt
4 quarts water

Nutrition Info

111.3 calories
carbohydrate: 2.2 g
cholesterol: 49.2 mg
fat: 2.6 g
fiber: 0.6 g
protein: 18.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 454.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut veal from bone.

  2. Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.

  3. Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

Recipe Yield

12 cups

Recipe Note

This chicken and veal stock can be used in a variety of soups.

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