White Stock

This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 111 Calories

Ingredients

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

Recipe Instructions

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.