Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
279
Calories
35g
Protein
4g
Fat
26g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 lb veal shank, sawn into 2- inch lengths
- 2 lb veal shin bones, sawn into 2-inch lengths
- 1 lb veal marrow bones
- 2 lb chicken carcasses
- ½ lb (2 medium) onions , in medium dice
- 4 oz (2 medium) carrots , peeled and in medium dice
- 4 oz (2 stalks) celery with leaves, sliced
- 4 oz (2 medium) leeks including 2 inches of the green part, sliced and washed thoroughly
- 1 large clove garlic , crushed
- 10 sprigs fresh parsley , bruised
- 2 sprigs fresh thyme
- 1 bay leaf
- ½ tsp whole black peppercorns
- 1 tsp salt
- 2 medium ripe tomatoes (for brown stock only), peeled, seeded, juiced, and diced
- ½ cup tomato purée (for brown stock only)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
wikibooks