Quick Bites from Pender

White Chicken Stock – Culinary School Method

In Lessons From Cooking School, Recipes on March 11, 2010 at 3:59 am


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 are best 5 lb 2 kg
Onion, large dice 1½ C 200 g
Celery, large dice ¾ C 100 g
Leek, large dice ¾ C 100 g
Bouquet Garnii 6 peppercorns, 2 sprigs thyme, 6 sprigs parsley, 2 bay leaves

lb=pound            kg=kilogram       C=Cup                   g=gram

T=Tablespoon   Q=Quart              L=Litre

Rinse the bones well in cold water, pouring off as many impurities as you can.  Cover the bones with cold water by at least 2-3” (see Tips below).

Bring to a boil over med-high heat.  Immediately reduce the heat to a SLOW simmer, and skim the surface of the water to remove impurities.  Add the onion, celery, leek and bouquet garnii and continue to simmer for 1-2 hours, occasionally skimming the surface.

Strain the liquid through 2 layers of cheesecloth set in a conical strainer/colander, degrease and cool rapidly.  Use immediately or refrigerate, covered, for up to 5 days.  Can also be frozen 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.
  • You can use the same method to make beef or veal white stock (carrots optional).
  • The more skin and fat you trim from the bones before you start, the less you’ll have to skim during the simmering.
  • The standard water-to-bone ratio that I learned is to add enough water to cover the bones, then add one third that amount again.
  • To remove impurities during simmering and to degrease after straining, use a spoon or ladle to skim the surface of the stock.
  • It’s easier to degrease a stock that has been refrigerated.  Simply remove the solid fat from the surface of the cold liquid.
  • My stock in these pics actually has a little more colour than I’d like.  I accidentally left the pot simmering for an hour too long…don’t let that happen to you.


  1. Thank you thank you thank you. Really appreciate the spices and the no salt at the begining advice.

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