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Light Poultry Stock
Fond blanc de volaille
Preparation info
- For
2.25 litres
stock - Difficulty
Easy
- Ready in
45 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
1 kg 2¼ lb 60 g
Method
- Put the poultry bones and trimmings in a large saucepan, fill it almost to the top with cold water, bring to the boil and skim.
- Add the vegetables and seasoning and make certain that it stays at a rolling boil for 45 minutes. Skim off the fat with a ladle as it rises to the surface (these two points are important if you want to achieve a crystal-clear stock).</