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Basic White Chicken Stockby Tony M in Rouxbe Videos This basic white chicken stock is easy to make. The liquid from slowly simmering chicken bones, vegetables, herbs and spices will add incredible flavor to your cooking.
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Step 1: Making and Cooking the Stock
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To start the stock, rinse the bones under cold water and place them into a suitable-sized stock pot. Cover the bones with cold water, by about 2 inches. Turn the heat to medium and slowly bring the bones to a simmer, making sure it doesn’t come to a boil. In the meantime, chop the mirepoix (onions, leeks, celery and carrots) into about ½- to ¾- inch pieces. After the stock has simmered for about 30 minutes, skim one more time, then add the mirepoix. Let the stock gently simmer for another hour or so, skimming the surface as needed. Then add the bouquet garni (peppercorns, bay leaves, parsley stems, fresh thyme and celery leaves), making sure to gently tuck it underneath the surface. Continue to simmer for about 30 minutes. |
Step 2: Finishing the Stock
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Once the stock has cooked for at least 1.5-2 hours, you can strain it. First, skim off as much fat as possible from the surface. Then gently remove the solids and discard. Finally, strain the stock through a sieve lined with a piece of cheesecloth. You can either use the stock immediately or cool it over an ice bath. Store it in the refrigerator for a few days, or portion it out and freeze for several months. |
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Comments
Hi,
I just noticed that the Preview of the White Chicken Stock does not corresponds to the actual video, it's showing another sauce preview.
Hi Jose, Thanks for bringing this to our attention. We'll have that bug fixed. Happy cooking!
I find stocks with un-roasted bones a little tasteless. Try roasting the bones first.
We cover this in Lesson 2: Dark Stocks. White stocks and dark stocks have very different purposes. For example, you can't make a like colored soup with a dark stock. And dark stocks (with roasted bones) do not lend well to many recipe preparations. So remember, different stocks have different purposes. I happened to agree that dark stocks are more flavorful so I mostly roast my bones and caramelize my mirepoix.
Is it also possible to use (a) whole chicken(s), instead of only the bones? I want to make the total amount of this recipe to freeze the stock, but if I can only use bones I'd have to buy more chickens.
If you are using a Whole Chicken, you are actually making a broth. Bit different and you want to remove the chicken when it is cooked to use the meat.
I'd suggest buying chicken bones if you want to learn how to make the White Chicken Stock. Any butcher will sell them. Use the whole chicken for the Broth Lesson and then use the meat to make the suggested recipes in this lesson (chicken pot pie anyone).
I'm shopping for a new stock pot and some seem really big. What is a good size stock pot for the home cook?
A good size stock pot for the home cook is 16qt/lt. One like this would be good.
metrokitchen.com/product/AC-59916?utm_source=rouxbe&utm_medium=link&utm_term=AC-59916
This may seem a bit big, but this way you will always have a good size pot around. And if you are going to make stock, you might as well make it worth your while.
Restaurant supply stores are also a good source for these type of things. Hope this helps!