BROWN CHICKEN BASE (FOND BRUN DE VOLAILLE)

Brown Chicken Base (Fond Brun de Volaille) image

Provided by Craig Claiborne

Time 1h

Yield About 1 cup

Number Of Ingredients 8

Previous Next

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

Steps:

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

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams