Chapter 10 · Stocks, Sauces & Condiments
High-Pressure White Chicken Stock (Fond Blanc)
The foundation of French cooking, utilizing pressure for maximum clarity and gelatin extraction.
Yield: 3 Liters (3 Quarts) | Prep: 20 min | Cook: 1 hr | Total: 2 hr
Headnote
By using a pressure cooker, we raise the boiling point of water to roughly 250°F (121°C) without creating the turbulence of a boil. This allows us to break down tough connective tissue into gelatin in 60 minutes rather than 4–6 hours, resulting in a stock with superior mouthfeel and crystal-clear presentation. This is the base for Velouté, Risotto, and light soups.
Ingredients
The Base
- 1.5 kg (3.3 lbs) chicken wings or backs (high collagen cuts)
- 2.5 L (2.5 qt) cold filtered water (approximate; do not exceed “Max Fill” line)
The Aromatics (Mirepoix + Sachet)
- 150 g (1 medium) yellow onion, peeled and halved
- 75 g (1 large) carrot, peeled and cut into large chunks
- 75 g (1 stalk) celery, cut into large chunks
- 1 clove garlic, crushed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp black peppercorns
Mise en Place
- Chop the chicken wings or carcasses into 2–3 inch pieces (using a cleaver or heavy shears) to maximize surface area.
- Wash and peel vegetables.
- Prepare an ice bath for rapid cooling.
Method
1. The Purge (Critical for Clarity) Place the chicken bones in the pressure cooker pot (lid off) and cover with cold tap water. Bring to a boil on the stove. Boil aggressively for 1 minute.
Why: This coagulates the myoglobin and surface blood (the “scum”) that causes cloudiness.
Drain the water. Rinse the bones thoroughly under cold running water to wash away the grey scum. Wipe out the pot.
2. Build the Extraction Return the clean bones to the pot. Add the onion, carrot, celery, garlic, thyme, bay leaf, and peppercorns. Add the 2.5 L of cold filtered water. Ensure ingredients are submerged but below the “Max Fill” line.
3. Pressure Cook Seal the lid. Bring to High Pressure. Cook for 60 minutes. Turn off the heat and allow for a Full Natural Release (approx. 15–20 minutes).
Why: Do not use the “Quick Release” valve. The sudden drop in pressure will cause the liquid inside to boil violently, emulsifying the fat and ruining the clarity of your stock.
4. Strain and Chill Once the pressure pin drops, remove the lid. Without stirring, gently ladle the stock through a fine-mesh sieve lined with cheesecloth or a coffee filter. Discard the solids. Cool the stock immediately in an ice bath or blast chiller.
Glossary
- Hydrolysis: The chemical breakdown of a compound due to reaction with water; here, turning collagen into gelatin.
- Mirepoix: A flavor base made from cooked diced vegetables, usually onion, carrot, and celery in a 2:1:1 ratio.
- Natural Release: Letting a pressure cooker cool down slowly until pressure equalizes, preventing internal turbulence.