Fond de Volaille

Chicken Stock


1.8 kg (4 lb) chicken
3 small onions
3 cloves
3 carrots
3 leeks
2 stalks celery
6 cloves garlic
4 large sprigs parsley (including stems)
2 sprigs thyme
1 bay leaf
5 ml (1 tsp) coarse salt
10 peppercorns
3 litres (5.25 pints) water

The chef has something to say about stocks in general.

Rinse chicken inside and out. Cut off wing tips. Truss the chicken.

Peel the onions. Press the cloves into 1 of the onions and cut the other 2 onions into quarters. Peel and trim carrots, leeks, celery and garlic. Cut carrots and leeks in quarters. Tie leeks, celery, parsley, thyme and bay leaf together with fine string (see photograph for Bouquet Garni)

Put the chicken, the neck, wing tips and gizzard into a large saucepan. Add the vegetables, garlic, salt. peppercorns and water. Bring to the boil and skim off all the froth that rises to the surface. Reduce the heat and simmer for 1 hour, skimming off any froth or fat that floats to the surface during cooking. Remove the chicken and reserve for another use. Continue simmering the stock for another 1.5 hours. Strain through a fine strainer. If necessary, continue cooking until reduced to 2 litres (3.5 pints).

Cool the stock, uncovered, as quickly as possible. The stock will keep for 2-3 days in the refrigerator if it is boiled every day; alternatively it can be frozen. Bring to the boil before using.