Fonds Blanc de Volialle: the best chicken stock in the world

21 Jul

This is from ‘Mastering the Art of French Cooking’, with a few of my editions depending on what is available here:

Fonds Blanc de Volialle (White Poultry Stock)

What you need:

Chicken left overs, scraps, bones (it is also suggested that whole pieces such as Legs be added to the stock for thickness and flavour)
Cold water
2 tsp salt
2 medium sized scraped carrots
2 medium sized peeled onions

In a washed cheesecloth (malmal will do):
1/4 tsp thyme
1 bay leaf
2 unpeeled garlic cloves
2 whole cloves
6 parsley sprigs
(these spices might be difficult to find whole, so just used the dried, powdered form)

What to do:

Place the chicken in a large vessel and add cold water to it cover the pieces by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, the scum will start to rise. Remove it with a spoon/ladle for about 5 mins till it stops coming up.

Add the other ingredients to the vessel and more water if the liquid doesn’t cover the ingredients by at least an inch. Cover and let simmer, leaving a 1 inch space for steam to escape.

Once the chicken is tender, remove it and let the stock simmer for atleast another 4-5 hours.

If you find that a lot of water has evaporated, you can add more boiling water to loosen the stock.

Stock can be refrigerated and used as when required. Remember to boil the stock every 3 to 4 days to keep it from spoiling.

Something I whipped up in Kullu. I think I might have accidentally made chicken stock here for the first time šŸ™‚

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