"This chicken and veal stock can be used in a variety of soups."
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Ingredients6 h servings 111 cals
Original recipe yields 12 servings (12 cups)
- Cut veal from bone.
- 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.
- Click here for tips about preparing the perfect stock.
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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