How to Cook White Stock Like A Professional

Updated
2 min read

White stock –White stock is a fundamental ingredient in many classic dishes, serving as a base for sauces, soups, and stews. Making it from scratch not only enhances the flavor of your meals but also allows you to control the ingredients and avoid unnecessary preservatives. Let’s dive into the art of creating a rich and flavorful white stock that will elevate your cooking to the next level.

Step-by-Step Guide to Making White Stock

To begin your journey of making white stock, gather the necessary ingredients and follow these straightforward instructions.

A pot of white stock on the stove, simmering with vegetables and aromatics.

Ingredients

  • 4 pounds of bones (chicken, veal, or fish)
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • Fresh parsley stems (optional)
  • 12 cups cold water

Instructions

  1. Begin by placing the bones in a large stock pot. If using raw bones, roasting them in the oven until golden brown can add depth to the flavor.
  2. Add the quartered onion, chopped carrots, and celery to the pot, creating a delightful mélange of aromatics.
  3. Sprinkle the black peppercorns and add the bay leaves, alongside the parsley stems if you have them on hand.
  4. Pour in the cold water, ensuring that the ingredients are fully submerged.
  5. Turn the heat to medium-high, bringing the stock to a gentle simmer. Do not allow it to boil vigorously, as this can cloud the stock.
  6. Once simmering, reduce the heat to low and let it cook for about 4 to 6 hours. The longer it simmers, the more flavor will be extracted from the bones and vegetables.
  7. Skim off any foam or impurities that rise to the surface during the first hour of cooking, maintaining clarity in your stock.
  8. After simmering, remove the pot from the heat. Strain the stock through a fine-mesh sieve to discard the solids, ensuring a smooth and silky texture.
  9. Allow the stock to cool, then store it in airtight containers in the fridge for up to a week or freeze for future use.

This homemade white stock is versatile and can be used in countless recipes. Enjoy the satisfaction of creating rich flavors from fresh, wholesome ingredients right from your kitchen!