The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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White Chicken Stock
White Chicken Stock
{Serving suggestion only*}
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Master one of the six fundamental stocks with this pristine White Chicken Stock. Rich in collagen from chicken feet and deep flavor from aromatic vegetables, this foundational element transforms ordinary dishes into restaurant-quality meals. The careful blanching technique ensures perfect clarity while maintaining a clean, pure flavor profile. Perfect for poaching delicate proteins, creating velvety sauces, or adding depth to any recipe that calls for water. Plus, learn how to transform this stock into an elegant White Velouté Sauce with poached chicken and morel mushrooms! - Claude
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Ingredients
6.6 lb (3kg) Chicken Bones
1.1 lb (500g) Chicken Feet
1 Large Onion, sliced
3 Carrots, roughly chopped
3 Celery sticks, roughly chopped
1 Small Fennel, sliced
2 Bay Leaves
2 tsp (10g) Thyme sprigs
1 tsp (5g) Rosemary
1.5 tsp (7g) Black peppercorns
2 gallons (8 litres) Cold water
Directions
Start with some good chicken feet that have been thoroughly rinsed.
When making a white chicken stock, you are after that clean, pure flavor profile - totally different from a robust brown stock.
Chicken feet add rich collagen to your stock.
What you're shooting for is beautiful clarity in your stock, not something murky or reddish.
To get there, you've got to blanch those bones first to remove blood and impurities.
Just toss your chicken carcasses in a pot with cold water, bring it to a boil, and let it go for about 5 minutes. You'll see all that blood and gunk come out, creating this brownish murky liquid - exactly what you want to get rid of.
Once that's done, drain everything and give those blanched bones a good rinse.
Then add them back to a clean pot.
Throw in your onions, fennel, and whatever other veggies you're using for aromatics and sweetness. Remember, for a white stock, we don't caramelize the vegetables like you might for other stocks.
Add your bay leaves and any hard herbs at this point (always save the soft herbs for the end).
Toss in some peppercorns, then pour boiling water over everything.
Bring it to a gentle boil and let it simmer for about 1.5-2 hours.
Skim the surface in nice little circular motions, then work your way around the outside of the pot to remove that first layer of impurities.
This really helps achieve that crystal clarity we're after.
You'll know your stock is done when the vegetables are super soft, the meat is falling apart, and the chicken carcass feels very brittle.
A good white stock should maintain its pale yellow color even when reduced.
The broth needs to be strained through a colander to extract the liquid, and then several times through a cheesecloth to remove small particles.
Repeat straining through the cheesecloth until the broth is clear.
Make a big batch and freeze portions in small containers for future use. 
Servings\Yield
Makes approximately 6-7 liters of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 45; Total Fat: 1.5g (Saturated Fat: 0.5g); Cholesterol: 15mg; Sodium: 35mg; Total Carbohydrates: 2g (Dietary Fiber: 0.5g, Sugars: 1g); Protein: 6g; Calories from Fat: 13.5 (30%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
One of the Six Basic Stocks. This white chicken stock (or chicken bullion) serves as the foundation for many professional dishes. After making this stock, you can create a wonderful White Velouté Sauce by reducing some of the stock, adding cream, a touch of lemon juice, Dijon mustard, and parsley. Serve with poached chicken and morel mushrooms for an elegant dish.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, stock, soup, base, culinary, professional
🗂️ Categories: 🥣 Sauces & Stocks, 🥣 Soups & Stews
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
White Chicken Stock was added on May 17, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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