How to Make a White Stock

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White stock is the basis of many dishes. Chicken, veal or beef bones are blanched in hot water to get rid of any impurities that could cloud the stock, then simmered with vegetables and aromatics until all the flavour and goodness is extracted from the bones. A white stock differs from a brown stock where the bones are roasted first.


900g bones (chicken, veal or beef)
450g carrots, peeled and roughly chopped
1 stick celery, roughly chopped
1 leek, cleaned and roughly chopped (use the green parts too)
5 peppercorns
1 bay leaf, fresh or dried
1 sprig of fresh thyme


1. Scrape the bones, then cover with boiling water. Simmer them for a minute or two in a large saucepan. Drain and rinse the bones in cold water and put them into a large clean saucepan with enough cold water to cover them.

2. Add the vegetables and aromatics. Bring the water to the boil and simmer, covered, for 4-6 hours or until the stock has a good flavour. Add more water if you need to.

3. Strain the stock through a sieve (line it with muslin if you want a really pure clean stock).

Tips for making White Stock

– Skim off any white froth or scum that rises (this helps to give you a clear stock).

– Don’t stir the stock as it is cooking, just let it simmer away gently skimming the scum as you go.

Recipe variations and tips

– If you are using gas, make sure that the steam or the water doesn’t bubble over and extinguish the flame. Keep an eye on it as it is cooking.

Veal Stock Recipe – If you use only veal bones with this recipe, you have made a veal stock.

Chicken Stock Recipe – If you use only chicken bones with this recipe, you have made a chicken stock. Make sure to include lots of chicken wings as these are gelatinous and help to make the best chicken stock.

Image copyright foodpixies.com

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