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This chicken and veal stock can be used in a variety of soups.
Ingredients
- 3 pounds chicken
- 1 veal knuckle
- 2 stalks celery
- 1 yellow onion
- 1 turnip
- 1 carrots
- 2 teaspoons salt
- 4 quarts water
Directions
Step 1
Cut veal from bone.
Step 2
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.
Step 3
Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 111 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 4% |
| Cholesterol49mg | 16% |
| Sodium455mg | 20% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein19g | |
| Vitamin C3mg | 17% |
| Calcium28mg | 2% |
| Iron1mg | 4% |
| Potassium185mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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