White Stock (Fonds Blanc)
A soup recipe for You start off by making a white stock (fonds blanc).
FrenchChickenIntermediate300 minBy Northstar
Ingredients
Servings
4
- 2 lbs. veal bones
- 2 chicken carcasses, cut into pieces
- 1 gal. water
- 2 carrots, sliced
- 1 onion, sliced
- 1 celery stalk, sliced
- 2 leeks, washed well and sliced
- 6 cracked black peppercorns
- 4 parsley sprigs
- 2 sprigs thyme
- 2 bay leaves
Instructions
- 1
Place bones, carcasses, and water in a large stock pot.
- 2
Bring to a boil.
- 3
Reduce heat, skim fat, and add vegetables and herbs.
- 4
Allow to simmer for 4-5 hours partly covered, skimming fat as necessary.
- 5
Strain well (or just ladle the soup out, leaving the bones, etc. behind).
Tags
frenchamericansoup-recipes-1