Chicken Stock
Fond de Volaille
Preparation info
Difficulty
Medium
Makes
2
Quarts
Appears in
The Cooking of South West France
Published 1987
Use this rich stock for soups, pot-au-feu, and some stews. It can be stored in the refrigerator for up to 3 days or frozen in covered containers for up to 3 months.
Ingredients
5 pounds 2 3 1 2 - Green tops from
2 3 2 1 - Peel and seeds from
2 1 2 2
Method
- Place the chicken parts, gizzards, and veal shank and marrowbones (if you have them) in a large stockpot. Cover with warm water and quickly bring to a boil over high heat. Boil vigorously for 3 minutes. Drain; rinse the bones and return them to the pot.
- Cover with 6 quarts cold water; slowly bring to a boil. Skim off any scum that surfaces until only a small amount of foam rises to the top. Add the onions, leek greens, celery, carrot, tomato or tomatoes, garlic, and cloves. Return to a boil. Reduce the heat to low, partially cover the pot, and simmer slowly, without disturbing, for 4 to 5 hours.
- Ladle the stock through a colander into a deep bowl. Then ladle it again through a strainer lined with several thicknesses of damp cheesecloth. Skim the fat off the top. If you have time, chill the stock, then scrape off all the congealed fat.
- Put the degreased stock in a large, heavy saucepan and bring to a boil. Slide the pan half off the heat and cook at a slow boil, skimming, for 25 to 30 minutes, or until the stock is reduced to 2 quarts.
The Cooking of Southwest France by Paula Wolfert. Copyright © 2005 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.