Court Bouillon Stock
Recipes > Soups > Court Bouillon Stock

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Recipe Checklist:
  • 1 gallon Cold Water
  • 1 handful of Kosher Salt
  • 1 cup of White Wine
  • 1 Yellow Onion, (Peeled & Rough Chopped)
  • 1 Celery Stalk, (Rough Chopped)
  • 1 large Carrot, (Peeled & Rough Chopped)
  • 1 Bay Leaf
  • 1 Sprig Fresh Thyme
  • 8 Fresh Parsley Stems, (with the leaves on)
  • 1 tablespoon Black Peppercorns (whole)
  • 1 Lemon, (thinly sliced)
Tools & Equipment
  • Chef's Knife
  • Cutting Board
  • Large Stock Pot or Sauce Pot
  • Strainer
  • Mixing Bowl to hold Strained Bullion
  • Mixing Bowl to hold ice water for Ice Bath (Optional)
Estimated Time
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
1 Gallon of Court Bouillon.
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This Court Bouillon recipe is designed for broad use. It contains a mix of aromatics, spices and acid, that are helpful when Boiling or Poaching a variety of proteins or starches.

Smart Kitchen has an exercise on using a Court Bouillon in Intermediate Stocks, Sauces & Soups.


Begin by prepping your ingredients, including Peeling the Celery, Peeling the Carrot and rough chopping them, along with the Onion. Next, combine all of the ingredients into a large stock pot.


Bring the stock to a Boil, before reducing the heat to Low Heat, to maintain a Simmer. Simmer the combined ingredients for 30 minutes.

After it's been simmered for 30 minutes, strain the liquid into an appropriate container. Be mindful that the Court Bouillon Stock will be hot.

Use the Court Bouillon immediately, or cool it in an Ice Bath for storage and for future use.