Fond Blanc (Chicken Stock)

Preparation info

  • Makes About

    1.75 litres

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Traditionally fond blanc is made of near equal weights of chicken carcasses and shin of veal; but forget the veal, chicken stock is what you are after - fond blanc de volaille If you are roasting a bird, then reserve the giblets and cut off the wing tips and parson’s nose first These will provide the raw element of your stock ingredients. This recipe makes about 1.75 litres / 3pt.

Poaching a whole chicken as for Chicken Broth with Parsley Pasta will, of course, give you a perfect chicken stock, as will a classic poule au pot; while Bollito Misto will give you the best veal stock of all.

Ingredients

    Method