(Redirected from Cookbook:Fond blanc de volaille)
|Yield||1 ¼ gallons|
- 4 lb (2 kg) chicken carcasses
- 4 oz (125 g) onions, in medium dice
- 2 oz (60 g) carrots, in medium dice
- 2 oz (60 g) celery with leaves, in medium dice
- 2 oz (60 g) parsnips (optional), in medium dice
- 2 oz (60 g) leeks (optional), in medium dice
- 8 sprigs fresh or ¼ tsp dried thyme
- 8 sprigs parsley with stems
- 1 bay leaf
- 10 black peppercorns
- 2 whole garlic cloves, unpeeled and crushed
- 6 sprigs dill (optional)
- ½ tsp whole coriander (optional)
- ½ tsp fennel seeds (optional)
- 2 gallons water
- Place the chicken carcasses in a stockpot, and cover with water.
- Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
- Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
- At this point, there are two options:
- Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
- Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
- Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.
Notes, tips, and variationsEdit
- If stock is refrigerated, it must be heated to boiling point for 2 minutes before every use and every 3 or 4 days or it will sour.