Introduction to White Stocks

White stocks are called this way because the bones are used raw. They are not roasted and colored as in some other stocks. 

There are three main of white stocks:

• Fish Stock also called fish fumet or “fumet de poisson”
  + Dashi stock
• Chicken stock
• White beef stock / White veal stock

Although, it does not belong to French cuisine, but rather to Japanese cuisine, I added Dashi stock because, in my opinion, it’s a relevant add on skill to master white stock making.

A white stock is made from raw chicken, beef, veal, or fish bones covered with water and put to simmer with vegetables and a Bouquet garni for various times depending on the bones.

​To keep the stock as clear as possible, you may briefly blanch the bones before adding them, but you might lose some flavor. White stocks are used in white sauces and therefore should be clear.