Light chicken fond
- Category: Chicken stock
- Cuisine: Fund
Ingredients
Approximately 1 l of finished fond:
• 3 pieces of chicken carcass
• 300 g of coarsely chopped yellow onion (the peel may remain; it adds a nice flavor)
• 1 coarsely chopped onion
• 200 g of coarsely chopped carrots
• 200 g of coarsely chopped carrots
• 200 g of coarsely chopped parsnip
• 1 clove of garlic
• 2 bay leaves
• 2 sprigs of thyme
• 8 whole white peppercorns
• 5 sprigs of parsley
• 2 tbsp cooking oil
Instructions
1. Rinse the chicken bones in cold water. Place them in a large pot and cover with cold water. Bring the pot to a boil, stir frequently, and reduce the heat so that the broth just boils.
2. Fry the vegetables, garlic and thyme in a frying pan with cooking oil without them turning brown. Add the vegetables, the bay leaves, the white peppercorns and the parsley stalks to the chicken stock.
3. Let the fond simmer for about four hours. Remove any impurities that float to the surface with a spoon.
4. Strain the base through a fine-mesh strainer. Reduce until only half remains, approximately 1 liter of finished base.