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White or Veal Stock

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

4 hrs

Ready

4 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 pounds veal bones
cut up
*
10 cups water
cold
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2 large onions
quartered
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3 large carrots
scrubbed, cut up
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1 each celery stalks
split
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3 large leeks
split
* Camera
10 each peppercorns
whole
* Camera

Ingredients

Amount Measure Ingredient Features
2.3 kg veal bones
cut up
*
2.4 l water
cold
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2 large onions
quartered
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3 large carrots
scrubbed, cut up
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1 each celery stalks
split
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3 large leeks
split
* Camera
1E+1 each peppercorns
whole
* Camera

Directions

Place the bones and water in a large stock kettle.

Bring to a boil and skim well.

Add the remaining ingredients, turn the heat down to low, and simmer for 3½ to 4 hours.

Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill.

The cold stock will be quite gelatinous.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 488g (17.2 oz)
Amount per Serving
Calories 354% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 122% Vitamin C 10%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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