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 quartss water
Instructions
-
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.
Nutrition Facts
Per serving
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