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

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Recipe Summary

prep:
30 mins
cook:
5 hrs
additional:
30 mins
total:
6 hrs
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut veal from bone.

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  • 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 Facts

111 calories; protein 18.7g 38% DV; carbohydrates 2.2g 1% DV; fat 2.6g 4% DV; cholesterol 49.2mg 16% DV; sodium 454.6mg 18% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
10/06/2011
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. Read More
(8)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/06/2011
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. Read More
(8)
Rating: 5 stars
07/14/2019
Superb Read More