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Ingredientes
- 5 lb Veal Bones
- 6 quart Water
- 1 1/4 lb Carrots Sliced
- 3 med Onions Quartered
- 5 stalk Celery Cut Into Pcs
- 4 cl Garlic Halved
- 5 x Bay Leaves Crumbled
- 1 lrg Bunch Fresh Parsley
Direcciones
- Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes Or possibly Till Bones Are Well Browned, Turning Occasionally. Combine Browned Bones & Water in A 14 Qt Stockpot. Cover; Cook Over Medium Low Heat For 1 1/2 Hrs. Uncover & Simmer 4 Hrs, Skimming Surface Frequently With Metal Spoon To Remove Scum. Add in Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6 Hrs. Remove From Heat & Cold. Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl. Throw away Bones & Vegetables. Cover & RefrigerateStock.
- Skim Solidified Fat From Stock & Throw away. (Fat 0. Chol. O.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6674g | |
| Calories 370 | |
| Calories from Fat 16 | 4% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 732mg | 31% |
| Potassium 2558mg | 73% |
| Total Carbs 84.88g | 23% |
| Dietary Fiber 22.3g | 74% |
| Sugars 39.88g | 27% |
| Protein 9.88g | 16% |
