Fond de Volaille Blanc (White Chicken Stock)

Fond de Veau Blanc (White Veal Stock)

Preparation info
  • Makes

    5 liters

    • Difficulty


    • Ready in

      4 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 3 kilograms ( pounds) chicken bones (or veal bones, see Note)
  • 6


Prepare your mise en place.

Using a boning knife, trim the bones of all fat and skin. Place the bones under cold running water to rinse off any remaining fat particles.

Place the bones in a stockpot and cover them with cold water by 2 inches. Place the pot over medium heat and bring to just a simmer.

Skim off any foam that forms on top. Lower the heat and add the