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.
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
Add all the ingredients to the cooking bowl.
Select pressure cook.
When cooking has completed, release pressure then strain through a fine-mesh sieve.
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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