Mushroom Stock

Ingredients (1 people)
  • 2 corn-fed chicken thighs
  • 50ml (3 1/2 tbsp) olive oil
  • 70g (2.47 oz/5 tbsp) butter
  • 2 cloves garlic
  • 1 dried fennel stick (stalk)
  • 200g (7 oz/2 3/4 cups plus 2 tbsp) mushroom scraps (trimmings)
  • 20g (0.71 oz dried morels)
  • 2 liters (8 1/2 cups) white chicken stock


Cut up the chicken thighs and brown them in the olive oil. Add the butter, unpeeled garlic, and dried fennel. Brown well and and remove from the pan. Brown the mushroom scraps (trimmings) in the chicken pan juices, then add the hydrated morels. Add enough white poultry stock to cover. Cook for 30 minutes, then let cool. Strain through a conical strainer (sieve).

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