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1.75 litres
Easy
By Alastair Little and Richard Whittington
Published 1993
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/3 pt.
Poaching a whole chicken as for Chicken Broth w