Classic White Chicken Stock (Fond Blanc de Volaille)
This is your go-to guide on how to make white chicken stock that can be used in soups, veloutés, and risotto. We use chicken backs, necks, and feet for a gelatin-rich, clear, and flavorful stock.
Servings: 1 gallon
Calories: 588kcal
Ingredients
- 7 pounds chicken carcasses
- 3 pounds chicken feet
- 2 gallons cold water
- 1 onion roughly cut
- 1 celery root roughly cut
- 1 fennel bulb roughly cut
- 2 carrots roughly cut
- 1 bulb of garlic cut in half
- 2 bay leaves
- 1 teaspoon black peppercorns
- herbs small bundle of parsley, rosemary, and thyme
Instructions
- Place the bones in a stockpot and cover them with cold water. Bring the water to a boil, skimming off the scum that rises to the surface. Drain off the water and impurities. Then add the 2 gallons of cold water and bring to a simmer.
- Add the mirepoix and aromatics to the simmering stock.
- Continue simmering and skimming the stock for 3 hours.
- Strain the stock through a cheesecloth-lined fine-mesh strainer, then rapidly chill in an ice bath to 40°F within four hours. After refrigerating for 24 hours, simply scrape away the solidified fat cap.
Video
Notes
- Cold Water - Helps the blood and impurities to come to the surface to be skimmed.
- Don't Boil - This will cause the impurities and fat to be mixed together resulting in a cloudy stock.
- Strain - I like to pass stock through cheesecloth and a fine-mesh strainer for a crystal-clear stock.
- Remove Fat - Refrigerate stock for 24 hours, then scrap off the top layer of fat before using.
- Chicken Bones - For a stock that gels use chicken backs, neck, and feet.
- Storage - Chicken stock will keep for 5 days in the fridge or for 6 months in the freezer.