Alsatian Chicken Stock (Fond Blanc De Volaille) Recipe

• 5 lb chicken bones (necks, backs,
• 1 x giblets, wings) or possibly 1 large
• 1 x chicken, cut up
• 6 quart water
• 1 x salt
• 2 x minced carrots
• 2 x choppen onions
• 1/2 x shredded celeriac
• 2 x sliced leeks
• 3 x minced cloves of garlic
• 1 x bouquet garni (celery
• 1 x leaves, thyme sprigs, bay
• 1 x leaf, rosemary sprigs, 1 leeks)

1. Place the chicken parts in a large pot.
2. Add in the water and bring to a boil.
3. Spoon off the foam and salt lightly.
4. Add in remaining ingredients and simmer for three hrs.
5. Skim off the foam frequently to keep broth clear.
6. Strain the broth and carefully skim off the fat.
7. Refrigerateor possibly freeze till ready to use.
8. When cool, remove any remaining fat from top.
9. PierreThe Cuisine of Alsace

chicken, giblets, chicken, water, salt, carrots, choppen onions, celeriac, leeks, garlic, bouquet garni, thyme, leaf

Taken from cookeatshare.com/recipes/alsatian-chicken-stock-fond-blanc-de-volaille-64295 (may not work)