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The Lutèce Cookbook
The Lutéce Cookbook
André Soltener
with Seymour Britchky
[Buy Me]

Fond Blanc de Volaille
Chicken Stock


From: The Lutèce Cookbook
By: André Soltner
 
Ingredients
  • 2 pounds chicken backs and necks (or a 3-pound chicken)
    		•
  • 1 leeks, washed and chopped coase
    		•
  • 2 carrots, peeled, washed, and chopped coarse
    		•
  • 1 onion, peeled and sliced
    		•
  • 2 stalks celery, washed and chopped coarse
    		•
  • 2 garlic cloves, unpeeled
    		•
  • 1 bouquet garni
    		•
  • 1/2 teaspoon pepper, fresh ground
    		•
    Yield: Approximately 2 Quarts    


    1. In a pot, cover the chicken parts (or chicken) with 4 quarts of cold water. Add all the other ingredients.

    2. Bring to the boil, and cook, partially covered, for 2 1/2 to 3 hours. From time to time, skim the fat and foam from the top of the liquid.

    3. Strain through a fine sieve. let the stock cool, and remove all the fat that rises to the surface.

    Note: If you prepare this stock with a whole chicken, you can, if you wish, remove the meat from the bones after the first hour of cooking (return the bones to the pot for the final hour or 2 of cooking). The meat may then be served cold with Vinaigrette, or it may be used in a salad.

    Note: This stock may be kept in the refrigerator for several days, or in the freezer for 2 to 3 weeks.
     

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