Chicken Stock (Fond Blanc)

We used this chicken stock recipe when our Guest Foodie, Edith Paiz, came to my kitchen to make Authentic Tortilla Soup. It is the base for any good sauce or soup, and it is worth the effort. This recipe makes a large amount, which you can freeze to use as needed.

Once you finished preparing your stock, put it in ice cube trays, and when they are frozen transfer the cubes to Ziploc bags. Each cube is about 1 oz, so they are easy to use when recipes call for specific amounts.  Also, we don’t use salt to make this broth. When you use it for a recipe, add salt and seasoning as needed.

Helga

Chicken Stock (Fond Blanc)

Makes about 10 cups

Ingredients:

3 celery stalks including the leaves
1 large onion, quartered
3 carrots
4 peppercorns
3 bay leaves
1 whole chicken, fat and skin removed
12 cups of water
A handful of cilantro, separate the stems and roots from the leaves.

Procedure:

  1. In a large pot, add water and the rest of the ingredients and bring to a boil.
  2. As it cooks skim the top.  Let it simmer (uncovered) for 1 hour.
  3. Meanwhile, chop the cilantro leaves and add them in the last 5 minutes of cooking.

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