White Chicken Stock - Fond Blanc

This white chicken stock recipe has a clear, light colour.

Some recipes for white chicken stock use carrots but that defeats the purpose a bit as the colour must be as light and clear as possible. This recipe uses white vegetables only.

What can you use (fond blanc) for?

• Light soups.



• A chicken risotto.



• Consommé.

As with all stock making, you have to watch the scum that forms on the surface at the beginning of the cooking process. By adding the vegetables later, it is easier to skim the scum off.

I find that for the first while the scum forms about every 10 minutes, and then tapers off. The ideal time to add the vegetables is when there is no more scum forming.

Main ingredients:

• 2kg (4 ½ - 5 pounds) chicken backs, wings, necks and feet cut into 2.5 cm (1 inch) chunks
• 2.75 litres (5 pints) boiling water
• 2 onions quartered
• 2 leeks halved
• 3 parsnip chopped into 2.5cm (1 inch) chunks
• 1 turnip halved
• 3 - 4 sticks of celery cut into 2.5 cm (1 inch) chunks (do not include the leaves)
• 2 cloves of garlic peeled
• 2 bay leaves
• 1 sprig of fresh marjoram
• 5-6 sprigs of fresh thyme
• 6-10 parsley stems
• 6 peppercorns
• 1 tablespoon salt (optional)


For Clarifying:

• 2 eggs separated (reserve the shells as well)

1. Wash the chicken pieces and remove any organs that could still be attached to backs. (For white chicken stock you will not use any giblets either.)
2. Blanch the chicken pieces in a separate saucepan.
3. Place the chicken, water and herbs and pepper in a stock pot.
4. Bring to the boil, skim and then simmer for 1.5 hours, skimming occasionally. For a white stock it is important that you skim the scum off regularly. Not doing so will make the stock cloudy.
5. Avoid stirring the stock as that will also make it cloudy.
6. Add the vegetables and simmer for at least 1 more hour.
7. If you leave the stock pot uncovered you will end up with a more concentrated stock. If you prefer to cover the pot you will end up with more stock, but it will not be as concentrated. You can reduce or concentrate the stock by returning it to the pot once it has been strained and clarified and boiling it rapidly. Ideally your final amount of stock should be half of the amount of liquid you added to the recipe.
8. Season with the salt or to taste (optional).
9. Strain through a sieve or colander lined with a double layer of muslin cloth. (Cotton wool can also be used.)
10. Chill for 8 hours and remove any fat that forms on top.
11. To clarify the stock return it to the stock pot.
12. Lightly beat the egg whites.
13. Add the egg whites and reserved egg shells and bring to the boil.
14. The egg whites and shells will attract the impurities and fat in the stock.
15. Allow it to boil rapidly for a while and then turn it down and let it simmer for 20 minutes.

16. Strain the stock through a sieve lined with two layers of muslin cloth.
17. Store in the fridge for up to 4 days or freeze.

Method for making white chicken stock in a slow cooker or crock pot

1. Check the chicken backs and make sure there are no organs still attached. The lungs and livers are best avoided as they make the stock cloudy and especially the livers give the stock a bitter taste.
2. If it is possible (check the manufacturer's instructions), start heating the slow cooker or crock pot.
3. Blanch the chicken in a separate saucepan.
4. Place the blanched chicken in the slow cooker.
5. Add the rest of the ingredients.
6. Close the slow cooker and turn it on if you haven't done so already.
7. I find that the hardly any scum forms when making stock in the slow cooker, but once it has come to the boil remove any scum that might form.
8. Simply leave to simmer for 6 hours or more.
9. Season with the salt or to taste (optional).
10. Strain through a sieve or colander lined with a double layer of muslin cloth. (Cotton wool can also be used.)
11. Chill for 8 hours and remove any fat that forms on top.
12. To clarify the stock place it in a saucepan.
13. Lightly beat the egg whites.
14. Add the egg whites and reserved egg shells and bring to the boil.
15. The egg whites and shells will attract the impurities and fat in the stock.
16. Allow it to boil rapidly for a while and then turn it down and let it simmer for 20 minutes.
17. Strain the stock through a sieve lined with two layers of muslin cloth.


18. Store in the fridge for up to 4 days or freeze.

Return to Chicken Recipes Central Home from White Chicken Stock