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White Veal Stock

 

6

Yield

1

batch

Prep

10

min

Cook

18

hrs

Ready

1

days

Trans-fat Free, Low Carb
 

Ingredients

5 gallons water
*
20 pounds veal bones
sawn
*
5 pounds chicken
backs or feet
½ each celery
chopped
1 each leeks
chopped
*
2 each onions
chopped
½ bunch parsley sprigs
5 each bay leaves
*
1 tablespoon peppercorns
crushed
½ tablespoons thyme
*

Directions

Blanch the bones by covering with cold water and bringing to the boil.

Discard water and rinse bones.

Add remaining ingredients.

Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.

Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap.

Cover with saran and cool.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 637g (22.5 oz)
Amount per Serving
Calories 110734% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 505mg 168%
Sodium 499mg 21%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 330g
Vitamin A 19% Vitamin C 24%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?

 

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