Veal Stock with Thyme and Parsley
Inspired by techniques from 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?
4.9 g protein for 32 kcal = 15.3 g per 100 kcal, so protein gives about 61% 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 | 32 kcal |
| Protein | 4.9 g |
| Carbohydrate | 3 g |
| of which sugars | 1.4 g |
| of which free sugars | 0 g |
| Fat | 0.2 g |
| of which saturates | 0.1 g |
| Fibre | 0 g |
| Salt | 0.14 g |
Protein per 100 kcal
15.3 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
