White Stock Recipe

Name: White Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 gallons water; 10 pounds beef soup bones sawn; 10 pounds veal bones sawn; 5 pounds chicken backs or feet; 1/2 each celery stalks chopped; 1 each leeks chopped; 2 each onions chopped; 1/2 bunch parsley leaves stems; 5 each bay leaves; 1 tablespoon peppercorns crushed; 1/2 tablespoon thyme

Servings: persons

1
Blanch the bones by covering with cold water and bringing to the boil.
2
Discard water and rinse bones.
3
Add remaining ingredients.
4
Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises.
5
Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap.
6
Cover with saran and cool.
7
This will keep at least a week, but should be part of the regular weekly Mise en place.
8
Excess should be frozen or reduced for glace d'viand, a 10 to 1 reduction.
9
NOTES: These recipes are for 5 gallons, but you can cut them in half.
10
It hardly pays to make less than 10 quarts, but if space is a factor, reduce the stock by boiling to half its original volume.
11
The flavors will be more pronounced, as will any errors introduced.

3800

kcal

Calories

216

Fat

Carbs

472

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 gallons water, 10 pounds beef soup bones sawn, 10 pounds veal bones sawn, 5 pounds chicken backs or feet, and more.

Yes, White Stock falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions