Veal Stock with Thyme and Parsley
By Joe
Source: BBC Good Food.
Chopped veal bones simmered slowly with onion, carrot, celery, bay, thyme, parsley and peppercorns until reduced by two-thirds to a rich, savoury stock. It is the base for sauces, gravies and soups, and freezes well.
Always check the labels of the products you use.
Method
- 1
Fill the pan. Put the bones, vegetables, herbs and peppercorns into a large saucepan and cover with the 3 litres of cold water.
- 2
Simmer. Bring slowly to the boil, then turn down to a gentle simmer and cook for 45 min-1 hr, until the liquid has reduced by two-thirds to about 1 litre. Skim off any scum that rises.
- 3
Strain. Leave to cool for 10 min, then strain through a fine sieve into a jug. Cool quickly in shallow containers, then chill or freeze.
Storage
Refrigerate for up to 3 days or freeze for up to 1 month. Reheat until boiling before use. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
61.2 g protein for 442 kcal = 13.8 g per 100 kcal, so protein gives about 55% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan or stockpot
- chopping board
- sharp knife
- ladle
- fine sieve
- large jug
- shallow containers
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 442 kcal |
| Protein | 61.2 g |
| Carbohydrate | 7.8 g |
| of which sugars | 3.6 g |
| of which free sugars | 0 g |
| Fat | 16.9 g |
| of which saturates | 5 g |
| Fibre | 2.1 g |
| Salt | 0.42 g |
Protein per 100 kcal
13.8 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
