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4.7

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This chicken and veal stock can be used in a variety of soups.

Submitted by Andrew Chinn

Updated on August 22, 2022

Prep Time:

30 mins

Cook Time:

5 hrs

Additional Time:

30 mins

Total Time:

6 hrs

Servings:

12

Yield:

12 cups

Jump to Nutrition Facts

Ingredients

3 pounds chicken
1 veal knuckle
2 stalks celery
1 yellow onion
1 turnip
1 carrots
2 teaspoons salt
4 quarts water

Directions

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.

Nutrition Facts (per serving)

111	Calories
3g	Fat
2g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 111
% Daily Value *
Total Fat 3g	3%
Saturated Fat 1g	4%
Cholesterol 49mg	16%
Sodium 455mg	20%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 19g	37%
Vitamin C 3mg	4%
Calcium 28mg	2%
Iron 1mg	4%
Potassium 185mg	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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