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White Chicken Stock Recipe

White chicken stock is used in many recipes for soups and sauces. Here's how to make it at home.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Sauces
Cuisine: American
Servings: 2 quarts


  • 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.