Brown Chicken Base (Fond Brun de Volaille)
- Total Time
- 1 hour
- Rating
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Ingredients
- 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
Nutritional analysis per serving (8 servings)
212 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 16 grams protein; 731 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes