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

Preparation info

For
one litre
of stock

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

2 litres (3½ pints) cold water
1 kg (2¼

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 three hours, skimming frequently.
Strain the remaining stock through a conical strainer