Fond Blanc Chicken Stock <br /><br />Fond Blanc Chicken Stock in a pressure cooker<br />Fond Blanc - or Fond Blanc Ordinaire - is French for ordinary white stock - so this version is a chicken stock that you would use in places where a darker 'Fond Brun' or roasted stock would have a flavour that's too overpowering.<br /><br />Ingredients: <br />3lb (1.5 kg) chicken bones and/or pieces <br />1 large onion, quartered<br />2 carrots, coarsely chopped<br />2 stalks celery, coarsely chopped <br />2 cloves garlic, unpeeled <br />10 black peppercorns<br />10 cups (2.5L) cold water <br /><br />Method:<br />Add all the ingredients to the cooking bowl. <br />Select pressure cook. <br />When cooking has completed, release pressure then strain through a fine-mesh sieve. <br />Chill immediately. <br />Remove hardened fat layer and use elsewhere.<br />Use immediately or freeze for up to 1 month. <br /><br /><br />Makes 10 cups (2.5L) <br />Pressure cook: 80kPa / 60 min / Natural
