How to Make White Chicken Stock
The difference between a white chicken stock and a brown chicken stock is simple. White chicken stock is made by boiling chicken bones without roasting them first and brown chicken stock requires roasting the bones first.
Roasting bones first gives the brown chicken stock more dept of flavor and add some golden color to the stock. So why not just always use brown chicken stock if it has more flavor?
There are some very important white sauces including classic veloute sauce and sauce supreme that require using white chicken stock as a base. The white chicken stock is also milder in flavor and may be used when you don’t want a your sauce to overpower the flavor of the sauce.
White Chicken Stock Recipe
- 4 pounds chicken bones
- 3 quarts water approximately
- 2 medium onions coarsely chopped
- 4 celery stalks coarsely chopped
- 3 carrots peeled and coarsely chopped
- 1 Sachet d'Epices
- Rinse the bones and add them to a large stock pot filled. Add water to cover the bones, approximately 3 quarts.
- Bring the stock to a boil over medium heat. Simmer the stock for 4 hours skimming the surface when necessary.
- Add the onions, celery, carrots and sachet d'epices during the last hour of simmering.
- Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates.
- De-fat, cool, and store the stock as described in the introduction.