White Chicken Stock

Preparation info

  • yield:

    8 quarts

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

White chicken stock is less flavorful but more subtle than brown chicken stock. It is useful for sauces where a pure white appearance is important and as a poaching liquid for white stews (blanquettes).

Because the chicken carcasses are not browned in the oven before being moistened, it is important that they be well trimmed of fat before being put into the stockpot. White chicken stock will render more fat than brown once it is simmering in the pot, so be especially careful

Ingredients

Method