Classic French Chicken Stock Recipe

This Chicken Stock Recipe is a classic French White Stock made from either chicken, veal or beef bones simmered with a medley of aromatic vegetables and flavorful herbs and spices.

Learning how to make chicken stock is a must know basic cooking technique necessary for the cooking flavorful French sauces, soups, stews and braised foods.


Yield = 1 gal (4 L)

• 6 lb Bones: Chicken, Veal, or Beef

• 6 qt water

• Mirepoix (aromatic vegetable mix):
- 8 oz Onions, chopped
- 4 oz Carrots, chopped
- 4 oz Celery, chopped

• Herbs and Spices:
- 1 Dried Bay Leaf
- 1 Sprig or 1/4tsp of Dried Thyme
- 1.4 tsp Peppercorns
- 3-4 Parsley Stems
- 1 Whole Clove


1. If you are using whole beef or veal bones, you will need to cut them into 3-4 inch long pieces with a meat saw and rinse them in cold water. If you are using chicken skip this step.

2. Blanch the bones by placing them in a stockpot covered with cold water. Bring to a boil, reduce heat to simmer, and carefully skim the scum of the top. Drain and rinse.

Classic French Chicken Stock Recipe

3. Place the bones in the stockpot again, cover with 6 quarts cold water. Bring to a boil, reduce heat to a simmer, and skim the surface scum once again.

4. Add the mirepoix and herbs and spices,

• There are two classic French methods for adding flavorful herbs and spices to this chicken stock recipe: a sachet and/or a bouquet garnis.


5. Simmer for required length of time, skimming the surface as often as necessary:

• Chicken White stock: 3-4 hours

• Beef and Veal White Stock: 6-8 hours

• Add water if necessary to keep the bones covered, you should end up with 1 gallon (4 quarts) of white chicken, beef or veal stock.

6. Strain through a china cap lined with several layers of cheesecloth

7. Cool the white stock, in a cold water bath and refrigerate as soon as possible.


This classic French White Stock recipe can be applied to wild game as well to produce a white lamb stock, turkey stock, and ham stock so long as you follow the basic procedure and substitute the appropriate bones.