Advertisement
Blonde Stock
Preparation info
- Difficulty
Complex
Appears in
Published 2005
Blonde stocks are used for velouté sauces, for braising chicken or veal and in vegetable soups as they add more flavour and give a better colour to the finished dish.
Method
Use the same ingredients as for White Chicken Stock. In a 180°C oven, roast the washed and dried chicken necks and wings with a little oil in a roasting pan until slightly coloured. Remove the necks and wings