Fondo Bianco di Pollo

Name: Fondo Bianco di Pollo (Chicken Stock)
Yield: Makes about 5 liters (5⅓ quarts)
Cuisine: Italian
Ingredients: 250 grams (9 ounces) onions, quartered and stuck with 3 cloves (1½ cups); 1 fresh bay leaf; 2 cloves garlic, crushed; 1 leek, green part only, rinsed well of grit; 100 grams (3½ ounces) celery, cut in 5-centimeter (2-inch) pieces (⅔ cup); 3 kilograms (6½ pounds) poultry bones, rinsed well under cold running water if bloody, and meat; 8 liters (2 gallons) cold water (or enough to cover the bones by 2½ centimeters / 1 inch); Fresh thyme sprigs; 3 grams (1¾ teaspoons) whole black peppercorns; 250 grams (9 ounces) carrots, peeled and cut in 5-centimeter (2-inch) pieces (2 cups); Fresh Italian parsley sprigs

Chicken Stock

Preparation info

Makes about
5 liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This is a light-colored, delicately flavored stock made with chicken meat and bones (chicken backs and necks are a practical and flavorful choice), vegetables, aromatics, and herbs.

Ingredients

3 kilograms (6½ pounds) poultry bones, rinsed well under cold running water if bloody, and meat
8 li

Europe
Italy
Stock
Gluten-free
Mediterranean

Method

Trim the bones and meat of fat and skin, and rinse them well under cold running water. Place the bones in a stockpot (pentola) and cover with the cold water. Bring the liquid to a simmer, skimming the foam and pockets of fat as they rise.

Lower the stock to a simmer (sobbollire) and continue to skim well. Add the onions, carrots, celery, leek, garlic, herbs, and peppercorn