Veal Broth

Ingredients

  • 4 ½ pounds veal bones
  • 2 ribs celery, coarsely chopped, about 2 cups
  • 1 carrot, trimmed, scraped and coarsely chopped, about 1 1/2 cups
  • 2 onions, coarsely chopped, about 2 cups
  • 2 sprigs fresh parsley
  • 3 whole cloves
  • ¼ teaspoon ground cloves
  • 2 bay leaves
  • ¼ teaspoon sage
  • 12 peppercorns
  • 2 quarts water
  • Salt to taste, if desired
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      25 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 6 milligrams cholesterol; 110 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups

Preparation

  1. Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
  2. Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.

6 hours

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