Set of 3 Chicken Stock Fond de Poulet Gold by More Than Gourmet
A 40-time reduction of perfect chicken stock, this Set of 3 Fond de Poulet Gold® is pure chicken stock for use in all basic preparations within a commercial kitchen. Since few kitchens can make the qu...; See complete description »
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A 40-time reduction of perfect chicken stock, this Set of 3 Fond de Poulet Gold® is pure chicken stock for use in all basic preparations within a commercial kitchen. Since few kitchens can make the quantities of chicken stock typically required, most have to rely on bases that are loaded with salt and other undesirable ingredients. Fond de Poulet Gold® allows you to have as much stock on hand as necessary without sacrifice. One ounce (45g) of this amazing product yields 5 cups (1.2l) of classic chicken stock that can be used for all your cooking needs.
Velvet Carrot and Ginger Soup
4 T. (60 mL) unsalted butter
1 lb. (454 g) young carrots, scraped and diced
½ c. (125 mL) finely chopped shallots
3 T. (45 mL) raw white rice
3 T. (45 mL) minced candied ginger
1 oz. (30 g) Fond de Poulet Gold® + 3 c. (750 mL) water
Salt and white pepper to taste
3 T. (45 mL) finely chopped fresh chives
Melt butter in a heavy saucepan. Stir in carrots, shallots, and rice. Cover tightly and sweat over medium-low heat until very tender, about 20 minutes. Scrape mixture into an electric blender. Add ginger and diluted Fond de Poulet Gold®. Process until completely smooth. Return to pan, season with salt and pepper, stir in chives, and heat until hot. Ladle into heated soup bowls and serve.
Velvet Carrot and Ginger Soup
4 T. (60 mL) unsalted butter
1 lb. (454 g) young carrots, scraped and diced
½ c. (125 mL) finely chopped shallots
3 T. (45 mL) raw white rice
3 T. (45 mL) minced candied ginger
1 oz. (30 g) Fond de Poulet Gold® + 3 c. (750 mL) water
Salt and white pepper to taste
3 T. (45 mL) finely chopped fresh chives
Melt butter in a heavy saucepan. Stir in carrots, shallots, and rice. Cover tightly and sweat over medium-low heat until very tender, about 20 minutes. Scrape mixture into an electric blender. Add ginger and diluted Fond de Poulet Gold®. Process until completely smooth. Return to pan, season with salt and pepper, stir in chives, and heat until hot. Ladle into heated soup bowls and serve.
