White Stock Recipe

This flavorful broth is a great base for soups, sauces, or can be enjoyed on its own. A hearty combination of chicken and veal creates a rich, savory taste that will elevate any dish.

Ingredients

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

Directions

1. Start by cutting the veal off the bone, separating the meat for later use.
2. In a large stock pot, combine the veal meat, veal bone, chicken, celery, onion, turnip, carrot, and salt.
3. Pour in 4 quarts of water, ensuring that the ingredients are fully submerged.
4. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 5 hours. This slow cooking process will extract all the flavors from the meat and vegetables.
6. After 5 hours, strain the stock, discarding the vegetables and bones. You can set aside the veal and chicken for other uses, such as in soups or as a main dish.
7. Allow the broth to cool before storing it or serving.

Nutrition Facts (per serving)

* 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.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.