White stock is a light-coloured stock made by gently simmering unroasted bones, commonly chicken or veal, with vegetables and aromatics in cold water. It is used as a base for velouté, blanquette, soups, sauces and other preparations where a pale colour and clean flavour are desired. Fish fumet is a related but distinct preparation made from fish bones and trimmings and generally cooked for a shorter time.
White stock commonly uses chicken or veal bones, onion, leek, celery and a bouquet garni. Carrot may be omitted or used sparingly when a very pale colour is required. Bones may be blanched first to remove surface impurities, then rinsed before being covered with fresh cold water. Bring the stock gently to a simmer and skim as needed.
Maintain a gentle simmer rather than a rolling boil, which can emulsify fat and impurities into the liquid and make it cloudy. Cooking time depends on the type and size of bones. Strain carefully, cool rapidly using an approved food-safety method and refrigerate or freeze appropriately.
Example: white chicken stock is used for chicken velouté, blanquette de veau and selected risotto preparations.
White stock uses unroasted bones and is kept pale. Brown stock uses roasted bones and often browned vegetables or tomato product to develop a darker colour and deeper roasted flavour.
Chef’s tip: blanching bones can help produce a cleaner, paler stock, but it is not mandatory for every recipe. Skim carefully, avoid boiling and cool the finished stock promptly.
Food-safety note: follow validated cooking, cooling, storage and reheating controls for stock. A long simmer does not remove the need for rapid cooling and safe refrigerated storage.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
