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.
5.Remove hardened fat layer and use elsewhere.
6.Use immediately or freeze for up to 1 month.