Fond Blanc Chicken Stock

Fond Blanc Chicken Stock

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 Fond Blanc - or Fond Blanc Ordinaire - is French for ordinary white stock - so this version is a chicken stock that you would use in places where a darker 'Fond Brun' or roasted stock would have a flavour that's too overpowering.

After cooking (and cooling) scrape off and save the chicken fat! It is great for cooking in other recipes or when pan frying.

Easy ingredients and a pressure cooker will give you a lightly flavoured chicken stock that you'll be able to use in many other recipes.

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Fond Blanc Chicken Stock
Fond Blanc - or Fond Blanc Ordinaire - is French for ordinary white stock
Ingredients:
  • 3lb (1.5 kg) chicken bones
  • 1 large onion, quartered
  • 2 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 cloves garlic, unpeeled
  • 10 black peppercorns
  • 10 cups (2.5L) water
Method:
Add all the ingredients to the cooking bowl. Select pressure cook.When cooking has completed, release pressure then strain through a fine-mesh sieve. Chill immediately. Remove hardened fat layer and use elsewhere. Use immediately or freeze for up to 1 month. Pressure cook: 80kPa / 60 min / Natural
Details:
Prep time: Cook time: Total time: Yield: 8 cups
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