White Chicken Broth

Bouillon Blanc de Volaille

Preparation info

  • Makes

    3½ quarts

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Although I almost always prefer brown broth to white, I don’t always want to make the effort a brown broth requires. Also, there are dishes, namely cream of vegetable soups, that brown broth will color a murky … well, brown.

In some ways, though, white broth can be trickier than brown broth, because uncooked bones and some meats can produce cloudy broth by releasing specks of insoluble protein that are so fine they’re impossible to strain out. Meat and bones from immature animals, s