Directions:
- In a kettle cover the veal knuckles with 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to a simmer, and skim any froth. Add the onion, the leeks, the carrot, the celery, the salt, and the cheesecloth bag and simmer the stock, skimming the froth, for 4 hours. Add the giblets and simmer the stock, skimming the froth and adding boiling water if necessary to keep the ingredients barely covered, for 2 hours more. Strain the stock through a fine sieve set over a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.52 Kcal (505 kJ) | ||
| Calories from fat | 34.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 6% | |
|---|---|---|---|
| Cholesterol | 220.7mg | 74% | |
| Sodium | 458.73mg | 19% | |
| Potassium | 256.83mg | 5% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 14.3g | 29% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 3.1mg | 104% | |
| Iron | 5.1mg | 28% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 103.53 Kcal (433 kJ) | ||
| Calories from fat | 29.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 6% | |
|---|---|---|---|
| Cholesterol | 189.58mg | 74% | |
| Sodium | 394.04mg | 19% | |
| Potassium | 220.61mg | 5% | |
| Total Carbs | 5.09g | 2% | |
| Sugars | 1.46g | 7% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 12.28g | 29% | |
| Vitamin C | 15.3mg | 30% | |
| Vitamin A | 2.7mg | 104% | |
| Iron | 4.4mg | 28% | |
| Calcium | 24.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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