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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 12 |
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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:
1. Cut veal from bone.
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.
3. Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
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