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Feb 21, 2018
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Blond Stock
Serves 2 to 3 quarts
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Courtesy of Anne Marie and Dan Lodholz | Photo by Michelle Volansky
April 2014

This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
Blond Stock


2 to 3 cooked chickens carcasses or 5 to 6 raw chicken backbones
2 leeks, white parts only, chopped into 1-inch pieces
3 to 4 carrots, peeled and chopped into 1-inch pieces
2 onions, peeled and halved
1 bouquet garni (Recipe above.)
Kosher salt, to taste


• If using raw chicken backbones, rinse them in several changes of cold water, then place in a large stockpot. Add the leeks, carrots, onions and bouquet garni and fill the pot with enough water to cover all the ingredients by 2 inches.
• Place the stockpot over high heat and bring to a simmer, then reduce the heat to low so only one or two bubbles appear on the service every second. Simmer on low 6 to 8 hours, skimming any scum that rises to the surface several times during the first 30 minutes.
• Remove the stock from the heat and strain it through a fine mesh sieve into another stockpot or large container. Discard the bones and vegetable scraps. Refrigerate the strained stock to cool completely and allow the fat to solidify on the surface. Skim the fat with a large spoon and discard it.
• Return the stock to a simmer over medium heat and add salt to taste.
• Strain the stock again through a fine mesh sieve lined with cheesecloth. Stock will keep, covered, in the refrigerator for 1 week and in the freezer for up to 6 months.

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