LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Friday, July 29, 2005
#3 Les Fonds de Bases (2e part)
Fond Blanche de Volaille (White Chicken Stock)
- Cut wings a 2nd joint (1st from body)
- Remove wish-bone - will be easier to remove breast fillets; neck end; cut along wish-bone to narrow end and rip it out
- if it has feet (only possible if it has feet) remove the cartiladge; slit back of leg below the knee; locate cartiladge and hook it out or use a steel to get under it - rip it out
- cut off feet at "knee"
- take doubled string - 1 meter - and wrap chicken around neck/nose end; cross; back between thigh and breast; cross under and over tail end; roll/flip over and tie off
- this avoids either piercing the chicken or creasing the breast
- in cold water
- bring to a boil for a minute
- to clean - remove scum
- dump, wash in cold water
- refill and return to stove
- add mirepoix (carrots leaks celery white pepper boquet garnis clove)
- Maximum 10% of veggies to weight of chicken (this is a chicken stock not a vegetable stock)
- Boil - not too hard; it just boils away flavor
- The chicken must cook before it begins to provide flavour
- salt: none (or a max of 3gr per liter if you must)
- cook 1 hr
- strain (Ta Da!)
- you can rewet/refill the carcass to make a 2nd light stock that could be used, for example, instead of water, when topping up in cooking.
- Veal
- Fish
- White (e.g. chicken)
- Game
posted by willson @ 12:51 
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