This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

fond de volaille

chicken stock

fond de volaille

In a fond de volaille, as in a fond de veau, poultry bones and vegetables are browned in the oven before being boiled into a stock, which gives the resulting sauce a more intense colour and flavour.

A fond blanc de volaille (made without the roasting) is less intense and brown.

Most people tend to buy it ready-made, in powder or as a thick liquid in little pots (marmites).

There are recipes that specifically ask for duck stock, fond de canard, or guinea fowl stock, fond de pintade, but those you’ll have to make yourself.

Sauces and condiments

Text © Dana Facaros

Image by Open Food Facts