White Stock

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"This chicken and veal stock can be used in a variety of soups."
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6 h servings 111 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.



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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 pepperc...

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