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Ingredients
4 ½ pounds veal bones
2 ribs celery, coarsely chopped, about 2 cups
1 carrot, trimmed, scraped and coarsely chopped, about 1 ½ 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 analysis per serving
7 milligrams cholesterol; 25 calories; 1 gram saturated fat; 1 gram fat; 148 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
- Step 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.
Private Notes