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)


Place The Chicken Parts In A Large Pot. Add In The Water And Bring To A Boil. Spoon Off The Foam And Salt Lightly. Add In Remaining Ingredients And Simmer For Three Hrs. Skim Off…

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