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  • Prep

    30 m
  • Cook

    5 h
  • Ready In

    6 h
Andrew Chinn

Andrew Chinn

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

RAMONA9
6

RAMONA9

10/6/2011

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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