Fond Blanc Chicken Stock In A Pressure Cooker

LeGourmetTV's picture

Mar. 26, 2018

Fond Blanc - or Fond Blanc Ordinaire - is French for ordinary white stock - so this version is a white chicken stock that you would use in places where a darker 'Fond Brun' or roasted chicken stock would have a flavour that's too overpowering.


Chicken bones/Chicken pieces 1 1/2 Kilogram
Onion 1 Large , quartered
Carrots 2 (coarsely chopped)
Coarsely chopped celery 200 Gram (about 2 stalks)
Garlic 2 Clove (10 gm) , unpeeled
Cold water 10 Cup (160 tbs) (about 2.5 ltr)


Makes 10 cups


1.Add all the ingredients to the cooking bowl.

2.Select pressure cook.

3.When cooking has completed, release pressure then strain through a fine-mesh sieve.

4.Chill immediately.

5.Remove hardened fat layer and use elsewhere.


6.Use immediately or freeze for up to 1 month.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes