Title: Alsatian Chicken Stock (Fond Blanc De Volaille)
Categories: Poultry Stock
Yield: 3 Quarts

5	lb	Chicken bones (necks, backs,
		Giblets, wings) or 1 large
		Chicken, cut up
6	qt	Water
		Salt
2		Chopped carrots
2		Choppen onions
1/2		Shredded celeriac
2		Sliced leeks
3		Chopped cloves of garlic
		Bouquet garni (celery
		Leaves, thyme sprigs, bay
		Leaf, rosemary sprigs,
		Leeks)

Place the chicken parts in a large pot. Add the water and bring to a boil. Spoon off the foam and salt lightly. Add remaining ingredients and simmer for three hours. Skim off the foam frequently to keep broth clear.

Strain the broth and carefully skim off the fat. Chill or freeze until ready to use. When cold, remove any remaining fat from top. 1981 GAERTNER, Pierre and FREDERICK Pierre The Cuisine of Alsace Barron's, Woodbury, NY Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net

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