Dark chicken fond
- Category: Chicken stock
- Cuisine: Fund
Ingredients
• 3 chicken carcasses
• 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
• 2 tbsp tomato puree
• ½ l of red wine
• 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. Roast the chicken drumsticks in a long pan in the oven at 225°C for about 40 minutes. They should get a nice color.
2. Roast the root vegetables and onion in a frying pan. Unlike when making a light fond, when making a dark fond, the root vegetables and onion should get a good amount of color.
3. Add the tomato puree and let it simmer for a few minutes.
4. Add the roasted Bjäre Chicken bones, root vegetables, onion, garlic, bay leaves, thyme, white peppercorns and parsley stems to a large pot of water and wine.
5. Bring to a boil and simmer over low heat for about four hours. Remove any impurities from the surface with a slotted spoon. Strain through a fine-mesh sieve and reduce to the desired taste.