White Chicken Stock

Dive into the art of making homemade chicken stock from scratch. This essential base is not only a labor of love but also a key ingredient for a wide range of dishes, from hearty soups to rich sauces and veloutés. It worths noting that using homemade chicken stock in sauce enhances the final reduced sauce with a richer texture. The collagen from bones, released during slow cooking, gives the sauce a luxurious body that holds its shape—a quality often lacking in store-bought versions, which tend to be thinner and less gelatinous.

White Chicken Stock

Course: sauces

Cuisine: French

Keyword: broth, stocks

Prep Time: 25

Cook Time: 3

Servings: Liters

Calories: 35kcal

Cost: 24

Useful to have

Equipment

1 18qt/L Stock pot
1 Large pot
1 chinois
1 spider strainer
1 Ladle
10 16 ounces deli cups

Ingredients

White Chicken Stock

5 kg Broken chicken backs, wings, feet…
300 g Onions quartered
300 g Celery stalks
400 g Leeks trimmed and washed
2 ea. Garlic heads halved
300 g Carrots cut into chunks
250 g Turnips quartered
750 g Chardonnay
1/2 ea. Lemon
30 g Chicken cubes or base optional
10 g Black peppercorns
25 g Fresh thyme sprigs
10 g Parsley stems
3 ea. Bay leaves
5 ea. Cloves
8 L water

Instructions

White Chicken Stock

Using a large chef knife or cleaver, break apart chicken backs, wings and feet. Broken bones provide extra collagen, great body, and nutrition to the stock. Add wine in the pot first, (adding an acid, like wine, lemon to your bones and water will help extract the collagen in the connective tissue that adheres to those bones). Then add chicken parts, veggies, lemon, herbs and water.
Cook stock for 3 hours. During the simmering process remove impurities that will float to the surface. Pass stock through a chinois without moving solids around. For the white chicken stock, look at Vichyssoise.

Storage

Cool your stock down as quickly as possible. In restaurants, hot stocks may be placed in a walking freezer for 3 hours. The easiest way to do this in a home kitchen is to put the pot in your sink and fill the space around it with as much ice as you have. Once liquid is at room temp, fill up deli cups and put lids on. Use stock within 4 days or freeze for up to 6 months.

Nutrition

Serving: 100g | Calories: 35kcal

Print Recipe

White Chicken Stock