Basic Stocks

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Formulas for White Stocks

(Fonds Blancs) and Fumets

White Stock

  1. Clean and degorge bones.
  2. Blanch and drain bones (optional with small chicken bones).
  3. Cover bones with cold water.
  4. Bring to a simmer and skim.
  5. Add mirepoix and bouquet garni.
  6. Simmer and skim frequently (simmer white chicken stock for 2 hours; simmer white veal stock for 4 to 6 hours).
  7. Drain through fine chinois, discarding solids.


  • Clean and degorge bones.
  • Sweat vegetables.
  • Add bones and continue to sweat without adding coloring.
  • Cover with cold water.
  • Add bouquet garni.
  • Simmer and skim frequently (for 30 minutes only).
  • Drain through fine chinois, discarding solids.