Brown Poultry Stock

Name: Brown Poultry Stock (Fond brun de volaille)
Yield: Makes 1 litre (1¾ pt)
Cuisine: French
Ingredients: 1 kg (2¼ lb) poultry bones and trimmings, cut into small pieces; 1 kg (2¼ lb) poultry bones and trimmings, cut into small pieces; 50 g (2 oz) mirepoix (carrots, onions, celeriac and herbs); 50 g (2 oz) mirepoix (carrots, onions, celeriac and herbs); 50 g (2 oz) mirepoix (carrots, onions, celeriac and herbs); 50 g (2 oz) mirepoix (carrots, onions, celeriac and herbs); 50 g (2 oz) mirepoix (carrots, onions, celeriac and herbs); 50 g (2 oz) tomatoes, diced; 2 litres (3½ pt) water; salt and freshly ground pepper; salt and freshly ground pepper

Fond brun de volaille

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This brown stock is used for brown chicken sauces and the colour and strength come from the repeated reduction.

Ingredients

1 kg (2¼ lb) poultry bones and trimmings, cut into small pieces
50 g (

Europe
Switzerland
France
Stock
Stew
Gluten-free

Method

Roast the bones and trimmings in a stew or roasting pan in a moderate oven until brown.
Remove the fat with a spoon or strain off. Add the mirepoix and tomatoes and continue to roast carefully for a further 4-5 minutes.
Remove from the oven and transfer to a saucepan.
First, add 500ml (18 fl. oz) of water, bring to the boil and reduce to a gla