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Rich Veal Stock

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  Cold pressed vegetable oil 1 Tablespoon
  Veal bones and trimmings/Chicken bones and trimmings 1 Pound, cut into 2-inch pieces
  Onion 1⁄2 Large, chopped
  Carrot 1⁄2 Large, peeled and sliced
  White peppercorns 1 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Italian parsley sprig 1
  Veal stock 2 Quart (Cold)

Heat the oil in a 4-quart pot, add the veal bones, onion, and carrot, and saute over high heat for 4 minutes, stirring constantly to prevent burning.
Add all the remaining ingredients, bring to a boil, and lower the heat.
Simmer the broth, uncovered, for 1 hour and skim it as necessary.
Strain, let cool, chill, and remove the congealed fat.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1289 Calories from Fat 404

% Daily Value*

Total Fat 45 g69.6%

Saturated Fat 10.4 g51.8%

Trans Fat 0 g

Cholesterol 536.3 mg178.8%

Sodium 4440.5 mg185%

Total Carbohydrates 49 g16.2%

Dietary Fiber 5.8 g23.2%

Sugars 16.7 g

Protein 173 g345.3%

Vitamin A 122.9% Vitamin C 28.4%

Calcium 7.3% Iron 10%

*Based on a 2000 Calorie diet


Rich Veal Stock Recipe