Classic White Chicken Stock (Fond Blanc de Volaille)

Chicken bones, vegetables, herbs, and cold water in a stainless steel stock pot.

5 from 1 vote

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.

Prep Time10

Cook Time3

Total Time3 10

Course: stocks

Cuisine: French

Servings: gallon

Calories: 588kcal

Author: Mike Cleavenger

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.

Nutrition