Brown Chicken Base (Fond Brun de Volaille)

Name: Brown Chicken Base (Fond Brun de Volaille)
Total time: 1 h
Yield: About 1 cup
Cuisine: french
Ingredients: 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

By Craig Claiborne

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: THE MEN WHO CAME TO MAKE DINNER

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Ingredients

Yield:About 1 cup

2¼pounds chicken bones
2tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
½pound carrots, trimmed, scraped and cut into thin rounds, about ⅔ cup
½pound onions, peeled and coarsely chopped, about 1 cup
10sprigs fresh parsley
4cups fresh or canned chicken broth

Ingredient Substitution Guide

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Preparation

Step 1
Hack bones into one-inch pieces.
Step 2
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.
Step 3
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.
Step 4
Strain sauce through sieve, pushing solids with spoon to extract as much liquid as possible. Skim off surface fat.