White Chicken Stock

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.

  • Yield: 10 cups (serving size: 1 cup)


  • 1/2 teaspoon black peppercorns
  • 10 none parsley sprigs
  • 8 none thyme sprigs
  • 3 none celery stalks, cut into 2-inch-thick pieces
  • 3 none bay leaves
  • 2 none medium onions, unpeeled and quartered
  • 2 none carrots, cut into 2-inch-thick pieces
  • 2 none garlic cloves, crushed
  • 16 cups cold water
  • 6 pounds chicken pieces


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.

Nutritional Information

Amount per serving
  • Calories: 28none
  • 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

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White Chicken Stock Recipe