Best 8 White Chicken Stock Recipes

HOW TO MAKE A WHITE STOCK

Steps:

• Rinse the bones and place them in a large stock pot. Add cold water to the pot and bring it to a boil; roughly 30 minutes. Carefully drain the bones and rinse them under running water. If you're reusing the same stock pot, quickly wash it out to remove any scum.
• Place the bones back in the stock pot and cover them with three quarts of cold water. Heat the stock over medium heat avoiding letting the stock boil. Reduce the heat as needed to keep it at a simmer. Gently skim the scum off the top as needed.
• Trying not to aggravate the stock, slowly add in the onions, celery, and sachet. Add water as needed to keep the bones submerged.
• Cooking times vary depending on the type of bones you add. See below for my recommendations.*
• Remove the stock from the heat, skim away any scum, and gently add up to 2 cups of cold water. Let sit for 10 Minutes. Skim away any additional scum that rises to the top.
• Carefully strain the stock through a fine-mesh sieve lined with several layers of cheesecloth and cool the stock in a food-safe way, like in a cold-water bath. This recipe should yield about 2 quarts of white stock.

CHICKEN STOCK

Steps:

• Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
• Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
• Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
• Strain the stock through a fine-meshed sieve. Let cool.
• Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

CHICKEN STOCK

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

WHITE CHICKEN STOCK

Steps:

• Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. Scatter remaining ingredients around chicken and pour on the wine. Add cold water to cover chicken generously, by about 3 inches. Bring pot to a simmer over high heat, then skim any foam that may have accumulated on the surface with a ladle and reduce the heat to low. Cook at a bare simmer for 1 hour, skimming foam and fat frequently and regulating the heat so the stock does not boil. After 1 hour, remove the whole chicken and let it cool enough to be handled. Cut apart the chicken and remove the meat; reserve for another use. Throw out large pieces of skin and return the bones to the still simmering stockpot. Continue to barely simmer the stock 2 hours. Strain through a coarse sieve into a large metal bowl and cool 2 hours at room temperature, then refrigerate uncovered until chilled. Cover and store up to 2 days before either using or reducing and freezing.
• To reduce and freeze, remove any congealed fat from the cold stock then empty it into a large saucepan or Dutch oven. Bring to a boil over high heat then lower heat to medium and reduce stock at a lively simmer until half the original volume. Skim as necessary. When well reduced, allow to cool then pour through fine mesh strainer into small freezer containers, label and freeze. To use, add an equal quantity of water to the thawed chicken stock.
• Making excellent stock requires paying attention to a few simple rules. To ensure clear stock, use cold water, skim frequently, and never let the stock boil, which would incorporate fat and particles in the liquid. Keep the stock at just barely a simmer so that it smiles, bubbling gently and occasionally. In this manner your chicken meat will be tender and moistly poached as well. Use plenty of aromatic vegetables to give the stock a good flavor base, and use a large stewing hen which has more flavor than younger birds. Extra chicken wings enhance the stock.
• This recipe yields about 4-6 quarts of stock depending on how rich you like it, as well as a good amount of poached chicken meat. Use it for chicken salad or tacos, etc., or freeze it to use when you reconstitute the broth and turn it into an improvised soup.

CHICKEN STOCK

Steps:

• Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.
• Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.
• Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator - and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.
• Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

BASIC CHICKEN STOCK

Steps:

• Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do) and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim impurities and fat that rise to the top.
• Add vegetables, bay leaf, and peppercorns and reduce heat to a bare simmer (bubbles should just gently break the surface). Cook, skimming frequently, for at least 1 1/2 hours and up to 4 hours.
• Pass stock through a cheesecloth-lined sieve into a large heatproof measuring cup or another bowl or pot; do not press on solids. Discard solids.
• Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

WHITE STOCK

Steps:

• Cut veal from bone.
• Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
• Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

BASIC WHITE STOCK

Steps:

• If using beef or veal bones, they should be cut into 3-4 inch pieces.
• Rinse bones in cold water.
• Blanch the bones; place them in a stock pot, cover with cold water and bring to a boil.
• Drain and rinse.
• Place the bones in the stock pot and cover with cold water.
• Bring to a boil, reduce heat to simmer, and skim the scum carefully.
• Prepare the sachet by placing the bay leaf, thyme, peppercorns, parsley stems and whole clove in a square of cheesecloth.
• Tie with a string, leaving one end long enough to tie to the handle of the stockpot.
• Add the onions, carrots, celery and sachet to the stock pot.
• Simmer for required length of time: Chicken 3-4 hours.
• Beef and veal 6-8 hours.
• Skim as necessary.
• Add water if necessary to keep bones covered.
• Strain through a china cap lined with several layers of cheesecloth.
• Cool the stock, vented, in a water bath and refrigerate.