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White Stock Recipe
|Veal/Chicken backs, necks, and gizzards - 6 pounds /veal and chicken bones and meat - 6 pounds (altogether)||6 Pound (bones and meat)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Leek||1 , chopped (optional)|
|Thyme sprig/Ground thyme, and 1 whole clove, tied together - 1/4 teaspoon||1|
Serving size: Complete recipe
Calories 4611 Calories from Fat 2240
% Daily Value*
Total Fat 251 g385.5%
Saturated Fat 105.8 g528.9%
Trans Fat 0 g
Cholesterol 2160 mg
Sodium 4373.1 mg182.2%
Total Carbohydrates 40 g13.2%
Dietary Fiber 7.5 g29.8%
Sugars 13.2 g
Protein 509 g1017.1%
Vitamin A 280.3% Vitamin C 67.8%
Calcium 66.6% Iron 29.3%
*Based on a 2000 Calorie diet
1.Chop the meat and bones in pieces.
2.Take a large pot, put carrots, onions, and celery in it along with bones, salt and bouquet garni.
3.Let the ingredients boil.
4.Once done, remove the fat layer on the top.
5.Let the ingredients simmer for 5 hours until meat leaves the bones.
6.Keep skimming in between.
7.Once done, strain and refrigerate.
8.Remove the fat deposit and use further.
9.Use in soups, stews, or for braising.