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White or Veal Stock

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Submitted by sberry300

YIELD

6 servings

PREP

10 min

COOK

4 hrs

READY

4 hrs

Ingredients

5 2.3
POUNDS KG VEAL BONES
cut up *
10 2.4
CUPS L WATER
cold
2 2
LARGE LARGE ONIONS
quartered
3 3
LARGE LARGE CARROTS
scrubbed, cut up
1 1
EACH EACH CELERY STALKS
split
3 3
LARGE LARGE LEEKS
split *
10 1E+1
EACH EACH PEPPERCORNS
whole *

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 35 4% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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