White Poultry Stock

Name: White Poultry Stock (Fond blanc de volatile)
Yield: Makes 1 litre (1¾ pt)
Cuisine: Swiss
Ingredients: 1 boiling fowl, blanched; 2 litres (3½ pt) water; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); salt and freshly ground pepper; salt and freshly ground pepper

Fond blanc de volatile

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This white stock is used for poaching chicken, and for white chicken and other sauces. The boiling fowl can be used afterwards for various cold dishes - such as salads, mousses, etc.

Ingredients

1 boiling fowl, blanched
2 litres (3½ pt) water

Europe
Switzerland
France
Stock
Gluten-free

Method

Put the boiling fowl in a large saucepan, fill up with the cold water, bring to the boil and skim.
Add the bouquet garni and seasoning.
Leave to simmer gently for 2 hours, occasionally skimming and removing the fat.
Strain the stock through a fine cloth or sieve, allowing it to drip, and season to taste.