White Chicken Stock

White stock has a light, clean flavor that provides a nice backdrop for more delicate ingredients. You can use any variety of chicken pieces for this stock.

This recipe goes with Curried Chicken Corn Chowder, Thai Chicken and Coconut Soup, Wonton Soup, Chicken Soup with Garlic, Saffron, and Tomatoes

Yield: 10 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 26%
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.7g
  • Carbohydrate: 0.4g
  • Fiber: 0.1g
  • Cholesterol: 15mg
  • Iron: 0.3mg
  • Sodium: 18mg
  • Calcium: 4mg


  • 1/2 teaspoon black peppercorns
  • 10 parsley sprigs
  • 8 thyme sprigs
  • 3 celery stalks, cut into 2-inch-thick pieces
  • 3 bay leaves
  • 2 medium onions, unpeeled and quartered
  • 2 carrots, cut into 2-inch-thick pieces
  • 2 garlic cloves, crushed
  • 16 cups cold water
  • 6 pounds chicken pieces


  1. Place first 8 ingredients in an 8-quart stockpot; add the water and chicken. Bring the mixture to a boil over medium heat. Reduce heat, and simmer, uncovered, 3 hours. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.
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