Fond Blanc Chicken Stock In A Pressure Cooker
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.
Ingredients
| 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) |
Directions
Makes 10 cups
MAKING:
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.
SERVING:
6.Use immediately or freeze for up to 1 month.
Recipe Summary
Difficulty Level: Very Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
