Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes White Stock 4.8 (4) 3 Reviews 1 Photo This chicken and veal stock can be used in a variety of soups. Submitted by Andrew Chinn Updated on August 22, 2022 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 5 hrs Additional Time: 30 mins Total Time: 6 hrs Servings: 12 Yield: 12 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 3 pounds chicken 1 veal knuckle 2 stalks celery 1 yellow onion 1 turnip 1 carrots 2 teaspoons salt 4 quarts water Directions 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. I Made It Print Nutrition Facts (per serving) 111 Calories 3g Fat 2g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 111 % Daily Value * Total Fat 3g 3% Saturated Fat 1g 4% Cholesterol 49mg 16% Sodium 455mg 20% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 1g Protein 19g 37% Vitamin C 3mg 4% Calcium 28mg 2% Iron 1mg 4% Potassium 185mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.