Meat Stock

Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 4 lbs veal bones
  • 4 lbs beef bones
  • 1 chicken leg
  • 2 onions
  • 2 ribs celery
  • 1 carrots
  • 1 tomato
  • 2 bay leaves
  • 4 fresh parsley sprigs

Method

In stockpot, combine 10 cups (2.5 L) water, bones, chicken, onions, celery, carrot, tomato, bay leaves and parsley. Bring to boil, about 10 minutes.

Reduce heat to low; skim off scum. Simmer, without stirring, until meat falls off bones, 2-1/2 to 3 hours. Strain; refrigerate until cold. Skim off fat.

Nutritional facts Per 1 cup ( 250 mL) : about

  • Sodium 62 mg
  • Protein 5 g
  • Calories 39.0
  • Total fat 1 g
  • Potassium 322 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Meat Stock

Login