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White Chicken Stock – Culinary School Method

Lessons From Cooking School, Recipes


I was going to make a joke about the fine looking cock in the photo above, but I think I’ll skip the silliness today and get right to the point:

White Stock — What’s Up?

It’s about clarity, flavour, and gelatin content — an (almost) colourless liquid used in white sauces, soups, and for cooking rice & vegetables.

It also takes much less time to make than brown stock.

I use brown and/or white stock almost everyday — and when I read the list of ingredients on packaged stocks, even organic brands, I retreat from the soup aisle to the Meat Dept, where I pick myself up another package of bones.

White Chicken Stock

Yield: approx 3 Quarts/Litres

  • Chicken Bones (necks, backs and feet are best) – 5 lb
  • Onion, chopped – 1 1/2 Cups
  • Celery, chopped – 3/4 Cup
  • Leek (white and light green part only) – 3/4 C
  • Bouquet Garnii: 6 peppercorns, 2 sprigs thyme, 6 sprigs parsley, 2 bay leaves.

Trim bones of skin and fat. Rinse bones well in cold water, then cover with cold water by 2-3”.

Bring to a boil over medium high.  Reduce heat to a SLOW simmer, and skim surface of water with ladle or spoon to remove scum.  Add onion, celery, leek and bouquet garnii. Simmer for 1 1/2 hours, occasionally skimming surface to remove scum.

Ladle stock into a conical strainer/colander lined with 2 layers of cheesecloth.  Discard bones and vegetables. Set strained stock in a sink filled with ice and water to cool rapidly. Refrigerate for several hours or overnight. Skim surface to remove fat.

Store, covered, in the fridge for up to 5 days, or in the freezer for up to 6 weeks.


  • NEVER salt a stock.  Season the dishes you create from the stock, not the stock itself.
  • Carrot is omitted from the mirepoix in a white chicken stock, as it will add unwanted colour to the finished stock.
  • The more skin and fat you trim from the bones before you start, the less you’ll have to skim during the simmering.
  • You can use the same method to make beef or veal white stock (carrots optional).
  • The standard water-to-bone ratio is to add enough water to cover the bones, then add one third that amount again.