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Le Chaudron recipe
Fond de volaille
Chicken stock
⏱ 180 minServes 8Medium40 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1.5 kg (3.3 lb)chicken carcasses
2carrots, chopped
1leek, sliced
2onions, halved
1 sprigcelery
1bouquet garni
- 1.5 kg (3.3 lb) chicken carcasses
- 2 carrots, chopped
- 1 leek, sliced
- 2 onions, halved
- 1 sprig celery
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the carcasses in a stockpot and cover generously with cold water.
- Bring slowly to a simmer and skim.
- Add the carrots, leek, onions, celery and bouquet garni.
- Simmer gently for 2 hours; don't boil or it will cloud.
- Skim regularly.
- Strain without pressing, cool, skim off the fat and refrigerate.
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