White Stock Recipe
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"This chicken and veal stock can be used in a variety of soups."
Original recipe yield: 12 cups.
- Prep Time:
- 30 Minutes
- Cook Time:
- 5 Hours
- Ready In:
- 6 Hours
- Servings:
- 12
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White Stock INGREDIENTS:
- 3 pounds chicken
- 1 veal knuckle
- 2 stalks celery
- 1 yellow onion
- 1 turnip
- 1 carrots
- 2 teaspoons salt
- 4 quarts water
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White Stock 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.
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