Bouillon de Volaille (Poultry Stock) Recipe
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Ingredients
- 4 poultry carsasses (chicken or veal bones)
- 4-8 lbs raw poultry
- 8 large carrots chopped coarsely
- 8 celery stalks, coarsely chopped
- 8 leeks, coarsely chopped
- 8 Onions, peeled
- 1 cup parsely sprigs
- 5 peppercorns
- 4 bay leaves
- 4 tsp thyme leaves
- salt (optional as needed)
Directions
- Chop carcasses and put into a stock pot with bones and poultry parts.
- Cover with cold water, two inches above carcasses.
- Simmer for 5 minutes.
- Skim off surface scum.
- Add vegetables and herd bouquet.
- Bring to a simmer, and simmer uncovered for 3-4 hours, skimming occasionally.
- Add water as needed to keep ingredients covered.
- To keep stock clear, do not biol, do not cover.
- Strain stock.
- Let cool uncovered, then refrigerate.
- Discard fat, if stock lacks flavor, simmer longer.
- Refrigerate and if stock will not be used within 3 days, then freeze it.
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