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White Stock

White stock is a savory & flavorsome liquid made by simmering meat bones & vegetables. This simmering process is done for 7-8 hours to extract the flavor so well. During this ongoing process of simmering, keep removing the scums/ impurities which keeps floating on top to get transparent & clear liquid. It is used in soups & sauces and gravies to enhance the flavor of dish.


Raw Chicken Bones – 2 kg

Mire Poix – 1/2 kg (For Chicken Stock) / 2 kgs (For Vegetable Stock)

Peppercorn – 12-15 pcs

Water – 4 liters

Bouquet Garni – 5-10 gms


  • Cut the bones and remove extra fat and marrow (if any) from it.
  • Place in a stock pot, add the cold water and bring to the boil.
  • If the scum is dirty, then blanch and wash off the bones, re-cover with cold water and re-boil.
  • Skim, wipe and round sides of the pot and simmer gently.
  • Add the mirepoix, bouquet garni, and peppercorns.
  • Simmer for 6-8 hours, skim & strain

Checkout the video for Vegetable Stock

Checkout the video for Chicken Stock

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