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.
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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