Fond Blanc (White stock)

Ingredients;

Raw chicken and bones      1kg
Water                                 5L
Onion                                 400g
Celery                                400g
Carrot                                 400g
Leek                                   400g  
Pepper corn                        8

Equipment;

Stock Pot
Chefs knife
Green board
Chronicle strainer
Large mixing bowl

Directions;

1) Mise on place all ingredients and equipment.
2) Add water into stock pot and bring to boil.
3) Add ingredients.
4) Leave to demi(Reduce to half.)
5) Once demi pass through chronicle strainer into a mixing bowl.
6) Discard any solid food source caught in the strainer.