Poultry Fond Blanc

Preparation info

  • Difficulty


  • Makes

    2 qt

    aromatic garnish

Appears in


  • 1 white onion
  • 2 carrots
  • 1 small stalk celery
  • 1 ¾ oz (50 g) Portobello mushrooms
  • 3 stalks parsley
  • 1 sprig thyme
  • ½ bay leaf
  • 4 white peppercorns
  • 2 ¼ lbs (1 kg) poultry carcasses
  • 10 cups or 2 ½ qt (2.5 L) water
  • 1 chicken bouillon cube
  • 1 tsp (5 g) coarse salt


Wash, peel, and finely chop all the vegetables and aromatic garnish. Wrap the peppercorns in muslin and secure with string. Trim the carcasses of all fat and blood and wash under running water. Place in a large saucepan, cover with cold water and bring to a boil over high heat. As soon as the water boils, remove from the heat, discard the water, drain the carcasses, and rinse under cold running water to eliminate impurities. Rinse the saucepan and return the carcasses to it. Cover with the water and bring to a boil.

Add the aromatic garnish, bouillon cube, coarse salt, and peppercorns. Cook 1 ½ to 2 hours, skimming the surface regularly to remove impurities. Then, strain the fond blanc using a chinois, and set aside to cool.