Paula Wolfert

Chicken Stock

Fond de Volaille

Preparation info
  • Makes

    2

    Quarts
    • Difficulty

      Medium

Appears in

#61The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

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 chicken necks, backs, and wings, plus leftover roasted carcasses, if available
  • 2 or 3

Method

  1. 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.
  2. Cover with 6 quarts cold water; slowly bring to a boil. Skim off any scum that surfaces until only a small amoun