White Chicken Stock
Pale chicken stock for delicate sauces and soups, skimmed and strained without pressing.
Pale chicken stock for delicate sauces and soups, skimmed and strained without pressing.
3 L unsalted pale chicken stock
Ingredients
- Chicken wings and carcasses2 kg
- Onion, roughly chopped200 g
- Carrot, roughly chopped150 g
- Leek, washed150 g
- Celery100 g
- Parsley stalks15 g
- Thyme5 g
- Bay leaf1
- Cold water4 L
Method
Put chicken bones in a stockpot and cover with measured cold water. Bring slowly to a bare simmer, skimming thoroughly.
Add washed vegetables and herbs. Simmer gently for 3 hours, skimming as needed and topping up with water to keep bones submerged.
Strain without pressing, remove surface fat and adjust strained stock to the stated yield for your chosen batch size with water or gentle reduction.
Cool rapidly in shallow containers or over an ice bath, then refrigerate.
Chef’s notes
- A pale stock for velouté and delicate soups. The existing Grand Chicken Stock remains the separate roasted, richer preparation.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Refrigerate at 4°C or below for up to 3 days or freeze measured portions for up to 3 months.
Allergens and diet
Celery.
Used in
Also in the Recipe Book
Last refined · October 2026