| Ingredients | Quantity |
| Whole chicken | 1 ea |
| Carrots | 250g |
| Celery | 1/2pkt |
| Onions | 2ea |
| White wine | 300ml |
| Peppercorns | 5g |
| Bay leaves | 2g |
| Equipment used | Chemicals used |
| Mixing bowl | Sanitizer |
| Basting spoon | Multi purpose |
| Robocoop | Oven/grill |
| Chef’s knife |
|
| Conical strainer |
|
| Stock pot |
|
| Colander |
|
1. Mise en place all ingredients, stations, equipment and utensils
2. Remove chicken skin and giblets and access fat
3. Wash vegetables
4. Mirepoix vegetables
5. Place vegs and chicken in stock pot
6. Fill pot ¾ with cold water
7. Place lid on pot(boil) remove once stock is boiling
8. Add wine until stock pot is filled right to the top
9. Reduce stock (demi) 2 hours minimum
10. Remove chicken and vegs
11. Place stock through conical strainer
12. Allow to cool completely before placing in the fridge
Chef’s tip
Fond blanc (traditional white stock)
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