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Fond Blanc Chicken Stock in a pressure cooker recipe
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:
3lb (1.5 kg) chicken bones and/or pieces
1 large onion, quartered
2 carrots, coarsely chopped
2 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

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Livia

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.

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