Pale Chicken Stock

Name: Pale Chicken Stock (Fond blanc de volaille)
Yield: For one litre (1¾ pints) of stock
Cuisine: French
Ingredients: 7 tablespoons dry white wine; 1 chopped shallot; 1 leek, sliced; 2 litres (3½ pints) cold water; 1 small stick celery; 1 whole clove of garlic, crushed; 1 kg (2¼ lb) of crushed chicken carcases and giblets (roasting or boiling chickens); 100 g (3½ oz) of carrots, thinly sliced; 1 bouquet garni; 100 g (3½ oz) of mushrooms, sliced; 50 g (2 oz) onion, whole

Fond blanc de volaille

Preparation info

For
one litre
of stock

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ingredients

1 kg (2¼ lb) of crushed chicken carcases and giblets (roasting or boiling chickens)
100

Europe
France
Stock
Mediterranean
Gluten-free

Method

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.
Add the cold water, bouquet garni and the onion stuck with the clove. Allow to simmer gently, uncovered, for 3 hours, skimming frequently.
Strain the remaining stock through a conical strainer and