Ingredients
12
12 servings
- •3 pounds chicken
- •1 veal knuckle
- •2 stalks celery
- •1 yellow onion
- •1 turnip
- •1 carrots
- •2 teaspoons salt
- •4 quarts water
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 111
- Carbohydrate: 2g
- Fat: 3g
- Fiber: 1g
- Protein: 19g
- Sugar: 1g
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