← Back to Search Results
European, French
 Homemade Chicken Stock Default

Comments: 0
 

Recipe

Fond de Volaille

Sometimes I buy a chicken just to make stock—then, of course, I also have some poached chicken left over for lunchtime! My freezer is always stocked with containers of homemade stock, which I use in soups, sauces, and sometimes “as is” as a nice midday pick-me-up.

Yield: 2 quarts

Ingredients

  • 4 pounds raw chicken parts or raw or cooked carcasses
  • Pinch of salt
  • 4 carrots
  • 2 large onions, 1 stuck with 2 whole cloves
  • 1 rib celery
  • 1 leek, white and tender green parts, halved lengthwise and washed
  • 1 bouquet garni: parsley leaves, bay leaves, and celery leaves tied with cotton twine, or secured in a mesh wire ball

Equipment:

  • A heavy stockpot
  • A large colander
  • Cheesecloth

Directions

1. Place the chicken pieces in the stockpot and cover with cold water by at least 2 inches. Bring to a gentle simmer over medium heat. Skim to remove the scum that rises to the surface. Add additional cold water to replace the water removed and continue skimming until the broth is clear.

2. Add the salt, vegetables, and bouquet garni. Return the liquid to a gentle simmer and simmer gently for 2 hours. Skim and degrease as necessary.

3. Line the colander with a double layer of dampened cheesecloth and place the colander over a large bowl. Ladle the broth into the colander; discard the solids.

4. Refrigerate the stock, and spoon off all traces of fat that rise to the surface. The stock may be safely refrigerated for 3 or 4 days, or can be frozen for up to 6 months.


© 2004 Patricia Wells

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

5kcal (0%)
1mg (0%)
0mg (0%)
33mcg RAE (1%)
16mg
1mg
0g
0g
0g
0g
1mg (0%)
40mg (2%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
martin-yans-china Martin Yan's China
by Martin Yan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-explorations Baked Explorations
by Matt Lewis
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?