*  Exported from  MasterCook  *

                     Fond De Volaille (Poultry Stock)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        To 8 lb poultry parts -- chicken, duck or a m
   4                    Carrots -- peeled
   3                    Leeks -- trimmed and washed
   3                    Celery stalks
   3      medium        Turnips -- peeled
   4                    Garlic cloves -- peeled
   7      quarts        Cold water
   3                    Onions -- peeled and halved
   2      cups          Red wine

Preheat broiler Place the poultry parts, carrots, leeks, celery, turnips and garlic
 in a large stockpot. Cover with the water and bring to a boil over high heat.
 Boil for 1/2 hour, skimming off the fat. Meanwhile, place the onion halves on
 a baking sheet, cut side up, and grill under the broiler until they are very dark
 almost burnt. Add them to the pot. Lower the heat so the stock is at a very low
 simmer and cook for 6 hours. Pass the stock through a fine sieve lined with a 
clean linen towel. At this point you will have a light stock that you can use for 
soups and poaching liquid. To use in sauces, it should be stronger; return the
 stock to the pot, add the wine, and reduce it to 1 quart over high heat. Let the
 stock cool and freeze it in 1/2 cup containers.

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