white-stock

White Stock

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    5 h
  • Ready In

    6 h
Andrew Chinn
Recipe by  Andrew Chinn

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 cups

ADVERTISEMENT

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.

Share It

Review (1)

Rate This Recipe
RAMONA9
6

RAMONA9

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.

More Reviews

Similar Recipes

Basic Chicken Stock
(99)

Basic Chicken Stock

Basic Vegetable Stock
(75)

Basic Vegetable Stock

Chicken Stock
(79)

Chicken Stock

Basic Beef Stock
(45)

Basic Beef Stock

Awesome Turkey Giblet Stock
(31)

Awesome Turkey Giblet Stock

Brown Chicken Stock
(36)

Brown Chicken Stock

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Basic Vegetable Stock

>

next recipe:

Saturday Chicken Stock