For the clearest stock, start with cold water and maintain a very gentle simmer. Skimming the impurities during the simmering process is crucial for a clean-tasting stock. Do not add any pepper or herbs at the beginning, as they can become bitter during the long simmering time. If you have any leftover chicken carcasses, you can add them to the stock for extra flavor. After the stock has cooled, any fat that has solidified on the surface can be easily removed.
White Stock
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PREP TIME30 mins
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COOK TIME5 hrs
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TOTAL TIME6 hrs
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SERVING12 People
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VIEWS12
A foundational building block for countless culinary creations, this delicate white stock, crafted from chicken and veal, lends depth and nuance to soups, sauces, and risottos alike. Its clean flavor profile allows the other ingredients to shine, while providing a rich, savory backbone.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol49 mg
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Fiber1 g
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Protein19 g
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Saturated Fat1 g
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Sodium455 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the veal: If necessary, separate the veal meat from the knuckle bone.
02
StepCombine ingredients: In a large stockpot or Dutch oven, combine the veal meat, veal bone, chicken pieces, celery, onion, turnip, carrot, salt, and water. (5 minutes)
03
StepBring to a boil: Bring the mixture to a rolling boil over high heat. (15 minutes)
04
StepSimmer: Immediately reduce the heat to the lowest possible setting, so the stock is barely simmering. Skim off any foam or impurities that rise to the surface. Cover the pot with a lid slightly ajar to allow steam to escape. Simmer gently for 5 hours, occasionally skimming the surface. (5 hours)
05
StepStrain: Carefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids (bones and vegetables). (10 minutes)
06
StepCool and store: Allow the stock to cool completely before storing in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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Geo Ward
Jun 28, 2025I used this recipe as a base for my French onion soup, and it was a huge hit!
Jayme Wuckert
Jun 28, 2025The simmering time is long, but it's definitely worth it for the depth of flavor.
Columbus Marvin
May 30, 2025This stock is amazing! So much better than store-bought.
Wilfred Zieme
May 27, 2025Easy to follow instructions and a delicious result.
Tavares Stoltenberg
May 23, 2025I froze some of the stock in ice cube trays for easy use in sauces and gravies.