Veal or Chicken Stock Recipe

Name: Veal or Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 leeks, cleaned and sliced; 2 medium carrots, sliced; 2 stalks celery, sliced; 1 12 kg veal bones or 2 kg chicken pieces; 3 garlic cloves, peeled; 2 bay leaves; 1 teaspoon black peppercorns; 2 12 liters water; salt and pepper

Servings: persons

2 tablespoons olive oil
2 leeks, cleaned and sliced
2 medium carrots, sliced
2 stalks celery, sliced
1 12 kg veal bones or 2 kg chicken pieces
3 garlic cloves, peeled
2 bay leaves
1 teaspoon black peppercorns
2 12 liters water
salt and pepper

1
Heat oil in a large stock pot and sweat vegetables until tender.
2
Raise the heat and add veal/chicken.
3
Cook further 5 minutes.
4
Turning meat but not browning.
5
Add water and simmer.
6
Skim any scum from surface.
7
Cover the pot and simmer gently for 3 hours.
8
Salt to taste and cool.
9
Strain off solids.
10
Cool the stock and refrigerate to allow solids to set.
11
Remove any solid fat from top of stock and use as required.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 leeks, cleaned and sliced, 2 medium carrots, sliced, 2 stalks celery, sliced, and more.

Yes, Veal or Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal or Chicken Stock

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