Brown Chicken Base Fond Brun De Volaille Recipes

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BROWN CHICKEN BASE (FOND BRUN DE VOLAILLE)



Brown Chicken Base (Fond Brun de Volaille) image

Provided by Craig Claiborne

Categories     project, side dish

Time 1h

Yield About 1 cup

Number Of Ingredients 8

2 1/4 pounds chicken bones
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound carrots, trimmed, scraped and cut into thin rounds, about 2/3 cup
1/2 pound onions, peeled and coarsely chopped, about 1 cup
10 sprigs fresh parsley
4 cups fresh or canned chicken broth

Steps:

  • Hack bones into one-inch pieces.
  • Heat oil in casserole over high heat and add chicken pieces. Cook, stirring often, until nicely browned, about 10 minutes. Sprinkle with salt and pepper.
  • Add carrots, onions and parsley to bones. Stir. Cook about 5 minutes. Pour off fat. Add broth. Continue cooking over moderate heat about 45 minutes.
  • Strain sauce through sieve, pushing solids with spoon to extract as much liquid as possible. Skim off surface fat.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams

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