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White Stock

"This chicken and veal stock can be used in a variety of soups."
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6 h servings 111 cals
Original recipe yields 12 servings (12 cups)

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  • Prep

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  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.


Nutrition Facts

Per Serving: 111 calories; 2.6 g fat; 2.2 g carbohydrates; 18.7 g protein; 49 mg cholesterol; 455 mg sodium. Full nutrition

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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...