Stock

Ingredients

• Servings: 12
• 3 pounds chicken
• 1 veal knuckle
• 2 stalks celery
• 1 yellow onion
• 1 turnip
• 1 carrots
• 2 teaspoons salt
• 4 quarts water

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 6 hrs


• cut veal from bone.
• 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.
• strain stock, and let cool. discard vegetables and bones, use veal and chicken as desired.