White Stock


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

Prep Time:
30 mins
Cook Time:
5 hrs
Additional Time:
30 mins
Total Time:
6 hrs
12 cups


  • 3 pounds chicken

  • 1 veal knuckle

  • 2 stalks celery

  • 1 yellow onion

  • 1 turnip

  • 1 carrots

  • 2 teaspoons salt

  • 4 quarts water


  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
3g Fat
2g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 111
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 49mg 16%
Sodium 455mg 20%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 19g
Vitamin C 3mg 17%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 185mg 4%

* 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.

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