Fond Blanc Chicken Stock Recipe
- 7 years ago
Ingredients:
3lb (1.5 kg) chicken bones and/or pieces
1 large onion, quartered2 carrots, coarsely chopped2 stalks celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
10 cups (2.5L) cold water
Method:
Add all the ingredients to the cooking bowl.
Select pressure cook.
When cooking has completed, release pressure then strain through a fine-mesh sieve.
Chill immediately.
Remove hardened fat layer and use elsewhere.
Use immediately or freeze for up to 1 month.
Makes 10 cups (2.5L)
Pressure cook: 80kPa / 60 min / Natural
3lb (1.5 kg) chicken bones and/or pieces
1 large onion, quartered2 carrots, coarsely chopped2 stalks celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
10 cups (2.5L) cold water
Method:
Add all the ingredients to the cooking bowl.
Select pressure cook.
When cooking has completed, release pressure then strain through a fine-mesh sieve.
Chill immediately.
Remove hardened fat layer and use elsewhere.
Use immediately or freeze for up to 1 month.
Makes 10 cups (2.5L)
Pressure cook: 80kPa / 60 min / Natural