White Stock

This classic white stock is the cornerstone of professional cooking, offering a clean, savory depth without the color of roasted bones. Made by simmering sawn beef and veal bones with chicken backs, it extracts gelatin and flavor slowly over many hours. The addition of aromatic vegetables like leek, onion, and celery, along with herbs like thyme and bay leaf, creates a balanced, aromatic profile. The resulting liquid is pale and clear, perfect for delicate velout sauces, consomms, or as a base for refined soups. It requires patience but yields a versatile pantry staple that elevates any dish with its pure, rich taste.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 5

Calories: 15

Dietary: Gluten-free

Description

This classic white stock is the cornerstone of professional cooking, offering a clean, savory depth without the color of roasted bones. Made by simmering sawn beef and veal bones with chicken backs, it extracts gelatin and flavor slowly over many hours. The addition of aromatic vegetables like leek, onion, and celery, along with herbs like thyme and bay leaf, creates a balanced, aromatic profile. The resulting liquid is pale and clear, perfect for delicate velout sauces, consomms, or as a base for refined soups. It requires patience but yields a versatile pantry staple that elevates any dish with its pure, rich taste.

Ingredients

5 gallons Water
10 pound Beef Bones -- sawn
10 pound Veal Bones -- sawn
5 pound Chicken Backs -- or feet
1/2 stalk Celery -- chopped
1 whole Leek -- chopped
2 whole Onions -- chopped
1/2 bunch Parsley Stems
5 whole Bay Leaves
1 tablespoon Peppercorns -- crushed
1/2 tablespoon Thyme Leaf

Directions

1
Place the beef, veal, and chicken bones in a large stockpot or container.
2
Cover the bones completely with cold water.
3
Bring the water to a boil over high heat.
4
Once boiling, drain the water and thoroughly rinse the bones and pot to remove impurities.
5
Return the cleaned bones to the pot and add 5 gallons of fresh cold water.
6
Add the chopped celery, leek, onions, parsley stems, bay leaves, crushed peppercorns, and thyme.
7
Bring the liquid to a bare simmer, ensuring it does not boil vigorously.
8
Skim off any scum or foam that rises to the surface periodically during the first few hours.
9
Maintain a gentle simmer for up to 18 hours, adding cold water if necessary to keep the bones covered.
10
Strain the stock through a fine-mesh sieve or cheesecloth into clean containers, discarding the solids.
11
Allow the stock to cool slightly before covering and refrigerating.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 15kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 5mg2%
Sodium 50mg3%
Total Carbohydrate 2g1%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The stock will keep in the refrigerator for at least a week. The fat that rises to the top acts as a protective cap, preserving the flavor.

Freezing: Excess stock should be frozen. You can also reduce the stock by boiling it down to half its original volume for a more concentrated flavor, known as a reduction or glace de viande base.

Batch Size: This recipe yields 5 gallons. It is generally not efficient to make less than 10 quarts (2.5 gallons) due to the labor involved. If space is limited, reduce the stock by boiling to half its volume.

Flavor Note: Reducing the stock will make the flavors more pronounced, but it will also concentrate any errors, so skim carefully during the simmering process.

Keywords: white stock, beef bones, veal bones, chicken backs, mirepoix, simmering, broth, gelatin, clarified, sauce base, stock making, culinary basics, bone broth, thyme, bay leaf, peppercorns, parsley stems, leek, onion, celery, mise en place

Read it online: https://www.chefs-mate.com/recipe/white-stock/

Chefs Mate

White Stock

Nutrition Facts