9 March 2011

Classical Chicken stock (Fond blanc)

1 chicken

250g carrots

0.5 packet celery

2 onions

300ml white whine

2 bay leaves

5g pepper corns

1 green cutting board

1 yellow cutting board

2 mixing bowls

1 chef’s knife

1 paring knife

1 stock pot

1 conical strainer

1 perforated spoon

1 basting spoon

Mice on place, get cutting boards, knives and stock to be use and equipment ready.

Wash the vegetables

Cut out all impurities out of the vegetables, cut up into Mirepoix and wash off again, then put into mixing bowls

Use the yellow cutting board for the chicken and cut of the skin and fat. Wash the green cutting board and put away

Throw away the skin and fat

Stuff the skinned chicken with the vegetables and put it into the empty stock pot

Put the rest of the vegetables on top of the chicken and put water in the pot till level with the chicken

Put the pot onto the stove and bring to boil, once boiling bring the temperature down till simmer

While simmering, skim of the scum that is in the pot. Repeat every 20min – 30min for 3 hours till the stock is ready

Remove pot from stove and away from the heat to cool down

Run the stock through the conical strainer over a mixing bowl

Cover mixing bowl and put into the fridge

Do not add salt or pepper

Use different cutting boards for the vegetables and the chicken to prevent cross-contamination