Veal or Chicken Stock Recipe

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Ingredients:

Serving

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

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.28 Kcal (801 kJ)
Calories from fat	68.07 Kcal
		% Daily Value*
Total Fat	7.56g	12%
Cholesterol	73.93mg	25%
Sodium	145.13mg	6%
Potassium	90.74mg	2%
Total Carbs	3.69g	1%
Sugars	1.33g	5%
Dietary Fiber	0.84g	3%
Protein	25.56g	51%
Vitamin C	3mg	5%
Vitamin A	0.1mg	3%
Iron	4.1mg	23%
Calcium	39.3mg	4%

Amount Per 100 g
Calories	116.54 Kcal (488 kJ)
Calories from fat	41.47 Kcal
		% Daily Value*
Total Fat	4.61g	12%
Cholesterol	45.04mg	25%
Sodium	88.42mg	6%
Potassium	55.28mg	2%
Total Carbs	2.25g	1%
Sugars	0.81g	5%
Dietary Fiber	0.51g	3%
Protein	15.57g	51%
Vitamin C	1.8mg	5%
Vitamin A	0.1mg	3%
Iron	2.5mg	23%
Calcium	23.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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