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White Stock
White Stock is a light, delicately flavored base made by slowly simmering chicken with veal knuckle and classic aromatics like onion, carrot, celery, and turnip. The result is a clear, nuanced broth with gentle savory depth, perfect for refined soups, sauces, and braises. Ideal for batch preparation and versatile cooking throughout the week.
- Prep30 mins
- Cook5 hrs
- Serves12
- DifficultyMedium
- 1
Cut the veal away from the bone.
- 2
Combine the water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring it to a boil. Lower the heat, cover, and simmer for 5 hours.
- 3
Strain the stock and let it cool. Discard the vegetables and bones, and use the veal and chicken as desired.
- Calories 226.81 kcal Moderate
- Protein 19.99 g Good Source
- Carbs 22.63 g Moderate
- Total Fat 6.66 g Moderate
- Saturated Fat 2.74 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 75.68 mg High
- Sodium 296.76 mg Moderate
- Fiber 7.54 g Good Source
- Sugar 14.5 g High
- Added Sugar 13.23 g High
- Calcium 12.74 mg Low Source
- Iron 0.54 mg Low Source
- Potassium 50.41 mg Low Source
- Vitamin A 21.51 mcg_rae Low Source
- Vitamin C 1.76 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Onions 🧅