Rich Veal Stock
|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|
|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.
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