White Stock

This chicken and veal stock can be used in a variety of soups.

Step: 1

Cut veal from bone.

Step: 2

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.

Step: 3

Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

Per Serving: 111 calories; protein 18.7g; carbohydrates 2.2g; fat 2.6g; cholesterol 49.2mg; sodium 454.6mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.