Brown Chicken Base (Fond Brun de Volaille)

1. 1

   Hack bones into one-inch pieces.

2. 2

   Heat oil in casserole over high heat and add chicken pieces.

3. 3

   Cook, stirring often, until nicely browned, about 10 minutes.

4. 4

   Sprinkle with salt and pepper.

5. 5

   Add carrots, onions and parsley to bones.

6. 6

   Stir.

7. 7

   Cook about 5 minutes.

8. 8

   Pour off fat.

9. 9

   Add broth.

10. 10

    Continue cooking over moderate heat about 45 minutes.

11. 11

    Strain sauce through sieve, pushing solids with spoon to extract as much liquid as possible.

12. 12

    Skim off surface fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.