Basic Professional French Cooking

Fond de Volaille

Chicken Stock

Ingredients (for 5 liters)

6 liters Cold Water

3 kg Poultry Bones

Aromatic Elements

250 g Onions, mirepoix

250 g Carrots, mirepoix

2 cloves Garlic, crushed

Bouquet Garni

Procedure

1. -Trim the bones of the fat and skin and rinse under cold water. Place bones is a stock pot and cover with cold water. Bring to a boil.
   

2. -Lower to a simmer and skim very well, then add the aromatic elements. Simmer, skimming often, for about 3 hours.
   

3. -Strain carefully and cool right away if not using immediately. Refrigerate.
   

NOTE: The procedure for a Fond de Veau Blanc (White veal stock) is the same as Fond de Volaille, except the veal bones should be blanched first. Cover with cold water and bring to a boil. immediately  drain and rinse the bones and use the recipe for brown stock, omitting the tomatoes and tomato paste.

On www.melaniff.com since 2016