How to make court bouillon (French stock) for poaching fish, chicken, and vegetables

A bowl of court bouillon next to a lemon peel, diced carrot, and a leaf of parsley with a napkin

5 from 1 vote

How to make court bouillon (French stock) for poaching fish, chicken, and vegetables

Use court bouillon as a poaching liquid and to make sauces packed with flavor. This recipe makes enough court bouillon for 2 batches of shallow poaching or 1 batch of deep poaching (for example, if you wanted to poach a whole chicken).

Prep Time5 mins

Cook Time1 hr

Total Time1 hr 5 mins

Course: Cooking Helper

Cuisine: French

Keyword: 10 ingredients or less, batch-cooking, freezer-friendly, soup, vegan

Servings: batch

Calories: 409kcal

Author: Anna Rider

Cost: $3

Equipment

Knife
Chopping Board
Peeler
Soup Pot
Spatula
Sieve
Mixing Bowl

Ingredients

Mirepoix

3 ribs Celery
3 medium Carrots
1 medium onion

Liquid base

6 cups Water
1 cup white wine

Aromatics

2 cloves garlic
1 medium lemon
1 sprig Thyme
2 sprigs dill
3 Bay Leaves
1 small bunch Italian parsley
1 teaspoon black peppercorn

US Customary - Metric

Instructions

Gather the ingredients.
Chop the celery, carrots, onion and garlic. Peel a strip of lemon peel from the lemon. Crush the peppercorns.
Put all the ingredients in a medium-sized soup pot that can comfortably fit everything.
Heat the ingredients on medium-high heat until the stock boils. Turn the heat down to a simmer. Simmer for 60 minutes.
If you didn't use a spice sachet, assemble a fine-meshed sieve over a big mixing bowl.
Pour the stock into the sieve and catch the liquid in the mixing bowl.
Allow the stock to strain for a few minutes through the sieve.
Allow the stock to cool before storing in the fridge or freezing.
Your court bouillon is ready to use for poaching.

Nutrition