White Stock Recipe

White stock is a versatile and essential ingredient in many culinary preparations, providing a rich and flavorful base for a variety of dishes. This type of stock can be made using a combination of veal, turkey, chicken, and fish, resulting in a well-rounded and aromatic flavor profile. In this recipe, we will explore the process of creating a delicious white stock at home.

History of White Stock:
Stocks have been an integral part of cooking traditions around the world for centuries. The concept of stock traces back to ancient times, where the use of bones and meats simmered in water was a common practice. The French, known for their culinary excellence, elevated the art of stock-making to new heights, developing various types of stocks, including white stock.

White stock, also known as blond stock, is characterized by its pale color, delicate flavor, and versatility. It forms the base for countless soups, sauces, and other culinary creations, bringing depth and complexity to dishes. While chicken and veal traditionally form the base of white stock, the addition of turkey and fish adds a unique twist to the recipe, enhancing its depth and imparting a subtle seafood undertone.

Fun Facts about White Stock:

1. The French term for white stock is "fond blanc," which translates to "white foundation." It reflects the importance of this stock as the building block for many classic French preparations.
2. White stock is often considered a lighter alternative to brown stock, which incorporates roasted bones and vegetables. It is ideal for dishes requiring a lighter base, allowing other flavors to shine.
3. Chefs often use white stock as a blank canvas for various adaptations, such as adding herbs, vegetables, or spices, to suit the specific dish they are preparing.
4. White stock can be made in large batches and stored in the freezer, allowing for quick and easy preparation of dishes whenever needed.
5. The collagen present in bones and connective tissues released during the simmering process contributes to the rich mouthfeel and gelatinous texture of well-made white stock.

Now, let's dive into the recipe for a delicious and aromatic white stock:

- 2 pounds veal bones
- 2 pounds turkey bones
- 2 pounds chicken bones
- 1 pound fish bones (such as white fish or non-oily fish)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, roughly chopped
- 4 cloves garlic, crushed
- 1 bouquet garni (a bundle of fresh herbs, such as parsley, thyme, and bay leaves tied together)
- 10 black peppercorns
- Cold water, enough to cover the ingredients
- Salt to taste


1. Preheat your oven to 400°F (200°C). Place the veal bones, turkey bones, chicken bones, and fish bones on a baking tray and roast them for about 30 minutes until they turn golden brown. This step helps to intensify the flavor of the stock.

2. In a large stockpot, place the roasted bones along with the carrots, celery, onion, garlic, bouquet garni, and peppercorns.

3. Add enough cold water to cover the ingredients in the pot. Remember that excessive water can dilute the flavors, so add just enough to cover everything adequately.

4. Place the stockpot over medium-high heat and bring the mixture to a boil. As soon as it reaches a boil, reduce the heat to low and let it simmer gently. Skim off any impurities or foam that rise to the surface using a ladle or a fine-mesh skimmer. This step helps achieve a clearer and cleaner stock.

5. Allow the stock to simmer for approximately 4-5 hours, occasionally skimming off any impurities that form on the surface. The longer the simmering time, the more flavor and depth your stock will develop.

6. After the simmering time, carefully strain the stock through a fine-mesh sieve or a cheesecloth-lined colander, discarding the solids. This step ensures a clear and smooth stock.

7. Let the stock cool to room temperature, then refrigerate it overnight. This allows the fat to solidify on the surface, making it easier to remove.

8. The next day, skim off the solidified fat from the surface of the stock using a spoon. This helps reduce the grease content and makes for a healthier final dish.

9. Finally, taste the stock and season with salt as desired. Remember to add salt in moderation, as you may further reduce the stock while using it in recipes.

Your homemade white stock is now ready to be used as a base for a wide range of dishes, including soups, stews, sauces, and risottos. When stored in an airtight container, it can be refrigerated for up to 5 days or frozen for future use.

Similar Recipe Dishes:
1. Fish Chowder: White stock adds a delicate seafood flavor to creamy fish chowders. Simmer the white stock with fish pieces, potatoes, vegetables, and herbs to create a comforting and flavorsome soup.
2. Turkey Gravy: Make a luscious and flavorful turkey gravy by combining white stock with the pan drippings from a roasted turkey. The white stock adds depth and richness to the gravy, enhancing the overall flavor of your Thanksgiving feast.
3. Chicken Noodle Soup: White stock serves as the perfect base for classic and comforting chicken noodle soup. Simmer the stock with chicken, vegetables, noodles, and herbs to create a hearty and soul-soothing dish.

White stock is a culinary staple that enhances the flavor of a wide range of dishes. Making it from scratch allows you to customize the ingredients and tailor it to your preferences. So, embrace the tradition of white stock-making and let this versatile ingredient elevate your culinary creations to new heights!



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