Fond Blanc de Volaille

Ingredients

• 4 lb chicken carcasses
• 4 oz onions, in medium dice
• 2 oz carrots, in medium dice
• 2 oz celery with leaves, in medium dice
• 2 oz parsnips, in medium dice
• 2 oz leeks, in medium dice

Steps

1. Place the chicken carcasses in a stockpot.
2. Cover with water.
3. Place over moderate heat.
4. As the water comes to a boil, lower the heat to a simmer.
5. Scum will begin to rise to the surface.
6. As it does so, skim it off with a perforated spoon.
7. At this point, there are two options.
8. Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
9. Alternatively, simmer the stock for 4 to 5 hours or more.
10. One hour before the end of the cooking time, add the rest of the ingredients.
11. This latter method will leave a more pronounced flavour of herbs, spices, and vegetables while extracting the most from the chicken.
12. Strain the stock.
13. Cool rapidly by placing the pot in an ice-filled cooler.
14. Refrigerate or freeze in suitably-sized portions.