Le Cordon Bleu - Instruction #3

Instruction #3 – Basic Stocks – Part II

• White Chicken Stock
• Poached chicken with suprême sauce, rice au gras
• Common thickeners
• Cheese soufflé

We have had some discussion about stocks and their methods. Now let’s try step-by-step.

Prepare area.

Trim. Wash. Cut vegetables.
Pierce onion with clove.
Wrap bouquet garni.
First into the stock pot – chicken carcasses.
Then cold water – just to cover.
Add “aromatics” (vegetables, bouquet garni, white peppercorns)…
…and a bit of coarse salt.
Bring to a boil. Then reduce to a slight boil/simmer. This is important to facilitate an osmosis process - flavor from the ingredients exchange with the water.

Skim the impurities as they rise.

Once the fat/grease starts to raise skim with a ladle.

One hour from the initial boil – finished! Strain and ready to use.