How to Make White Chicken Stock

In this video, I demonstrate a classic version of white chicken stock. White stocks in general are commonly used for more subtlety flavored sauces, consumes and broths. It is also the base for the French Mother Sauce Veloute.

The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of their recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix.

Related Information

This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index.