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White Stock

SUBMITTED BY: Andrew Chinn

"This chicken and veal stock can be used in a variety of soups."
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PREP TIME  30 Min
COOK TIME  5 Hrs
READY IN  6 Hrs
Original recipe yield 12 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

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.

FOOTNOTE

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Nutritional Information
White Stock

Servings Per Recipe: 12

Amount Per Serving

Calories: 111

  • Total Fat: 2.6g
  • Cholesterol: 49mg
  • Sodium: 453mg
  • Total Carbs: 2.2g
  •     Dietary Fiber: 0.6g
  • Protein: 18.8g

VIEW DETAILED NUTRITION

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