Le Cordon Bleu

Fond Brun de Volaille or Fonds Bruns de Gibier

Brown Poultry or Game Stocks

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
To make a brown chicken or game stock, the same process of roasting and the same aromatic garnish just described for a veal stock would be used to provide color and flavor. The cooking time, however, is much shorter because poultry bones are much smaller than veal and beef bones. Take care when browning the bones, because overcoloring can produce a bitter overtone to the final stock.
  1. Roast the bones in a hot oven until well-colored.

  2. Add the aromates and place back in the oven.

  3. Continue roasting until the aromates begin to color.

  4. Spread the tomato paste over the ones and place back in the oven.

  5. Roast for at least 5—10 minutes in order to cook the acidity out of the tomato paste.

  6. Transfer to a large stock pot.

  7. Add the fresh tomatoes, bouquet garni, and peppercorns.

  8. Place the roasting pan on the heat and add water. Stir well to dissolve the cooking juices. Then pour into the stock pot.

  9. Add enough cold water to cover.

  10. Place on medium heat and prepare a container of water with a ladle and skimmer. When a foam forms on the surface begin skimming it off into the water.

  11. Skim off any fat that rises to the surface.

  12. Allow to gently simmer, 4—6 hours over low heat, skimming regularly.