White Stock Recipe - Allrecipes.com
  • READY IN 6 hr

White Stock

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 hrs
  • READY IN 6 hrs

Footnotes

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Reviews More Reviews

Oct 06, 2011

Great starter! I didn’t have a veal knuckle so I omitted it. For a clear broth you must start with COLD water, if not your broth will be cloudy. Throw in a few cloves of garlic and some peppercorns. To control the sodium intake in a recipe wait on the salt until you are using the broth in a recipe. I have made broth in the crockpot overnight – makes for a wonderful, very clear broth.

 

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Nutrition

  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 455 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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