Brown Chicken Base (Fond Brun de Volaille)
Updated August 25, 2015
- Total Time
- 1 hour
- Rating
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Ingredients
2 ¼ pounds chicken bones
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
½ pound carrots, trimmed, scraped and cut into thin rounds, about ⅔ cup
½ pound onions, peeled and coarsely chopped, about 1 cup
10 sprigs fresh parsley
4 cups fresh or canned chicken broth
Nutritional analysis per serving
9 grams carbs; 58 milligrams cholesterol; 283 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 2 grams fiber; 975 milligrams sodium; 21 grams protein; 4 grams sugar
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.
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