Pale Chicken Stock

Fond blanc de volaille

Preparation info
  • For

    one litre

    of stock
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About


  • 1 kg ( lb) of crushed chicken carcases and giblets (roasting or boiling chickens)
  • 100


  1. Put the crushed carcases in a pan with the vegetables and garlic. Add the white wine, bring it to the boil and boil until it has almost totally evaporated.
  2. Add the cold water, bouquet garni and the onion stuck with the clove. Allow to simmer gently, uncovered, for 3 hours, skimming frequently.
  3. Strain the remaining stock through a conical strainer and