Fond blanc

Ingredients required: 

• 2.5 Carrots,
• 4 Celery sticks,
• 1.4kg Whole chicken,
• 1.5 Onions,
• 300ml Dry white wine,
• 5ml Pepper corns,
• 2g Bay leaves (Royal herbs).

Equipment used:

1. Chef's knife,
2. Peering knife,
3. Mixing bowls,
4. Pot and lid (Small stock pot),
5. Peeler,
6. Yellow chopping board,
7. Green chopping board,
8. Cloths,
9. Perverted basting spoon.

Method for recipe:

1. On a green chopping board peel the ugly sides off the required vegetables.
2. Cut the vegetables into mire poix.
3. Remove the skin and insides of the chicken.
4. Wash the vegetables.
5. Put some vegetables into the chicken (stuff it with vegetables).
6. Put half the remaining vegetables at the bottom of the pot, then the chicken and the remaining vegetables.
7. Fill the pot till full of water with water.
8. Light the gas stove and put the pot with chicken on and put the lid on.
9. Once the water starts boiling take the lid off and remove the scum.
10. Cook for about 35 minutes then add the wine.
11. cook for 2-3 hours.

Chef's tips:

• Don't put the water into the pot before the chicken and vegetables, first put your ingredients in.