Fondo Bianco di Pollo

Chicken Stock

Preparation info
  • Makes about

    5 liters

    • Difficulty


Appears in

This is a light-colored, delicately flavored stock made with chicken meat and bones (chicken backs and necks are a practical and flavorful choice), vegetables, aromatics, and herbs.


  • 3 kilograms ( pounds) poultry bones, rinsed well under cold running water if bloody, and meat
  • 8 li


Trim the bones and meat of fat and skin, and rinse them well under cold running water. Place the bones in a stockpot (pentola) and cover with the cold water. Bring the liquid to a simmer, skimming the foam and pockets of fat as they rise.

Lower the stock to a simmer (sobbollire) and continue to skim well. Add the onions, carrots, celery, leek, garlic, herbs, and peppercorn