White Chicken Stock (Fonds Blanc de Volatile)
This is a recipe for white chicken stock, which is the basis of many soups, sauces, and other dishes including French onion soup.
Ingredients
- 7 3/4 lb chicken bones
- 21 pints water
- 9 oz carrot roughly cut
- 9 oz onion roughly cut
- 5 oz leek roughly cut
- 9 oz celery roughly cut
- 3 1/2 oz mushroom trimmings
- 10 peppercorns
- bouquet garni
- 1 sprig thyme
- 2 bayleaves
- bouquet garni
- parsley stalks
Instructions
- Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
- Remove any scum that rises to the surface.
- Add the vegetables, herbs and peppercorns.
- Simmer gently for 2 hours, continuously removing all traces of scum and grease.
- Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
- Notes
- To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
- The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away.
Notes
makes 10 litres (21 pints)
Calories: 359 kcal
Carbohydrates: 80 g
Protein: 12 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 921 mg
Potassium: 2442 mg
Fiber: 19 g
Sugar: 35 g
Vitamin A: 46191 IU
Vitamin C: 63 mg
Calcium: 638 mg
Iron: 6 mg