White Stock
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 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.