“This chicken and veal stock can be used in a variety of soups.” - by Andrew Chinn
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- Cut veal from bone.
- 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.
- Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition
Amount Per Serving (12 total)
- Calories
- 111 cal
- 6%
- Fat
- 2.6 g
- 4%
- Carbs
- 2.2 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (1)
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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 peppercorns. ..." See more 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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