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Cooking Recipes Catalogue

This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.

INGREDIENTS (for 1 servings):


  • 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.