Hello,

I have wanted to make more sauces for meals but do not like the bouillons or powder sold at Coop and Migros.

I saw a thread on here mentioning that you can buy liquid Fond (chicken stock/base substitute) from Globus. I went ahead and purchased it but I cant find anything online on how much to use.

Has anyone ever bough some Geflugelfond / Chicken Fond before and do you know how much I should use to make a sauce or a broth?

It depends on the fond (salt content etc.)
Just add some & taste.
Repeat until happy with the result.

The Globus chicken fond makes for a great risotto base (in my opinion, the more discerning cooks are welcome to disagree with me), I haven't really used it for sauces though.

If you are using it just for a sauce, I would use only a teaspoon. Taste, if it needs more, add more.

If you are preparing a big stew, you could potentially use the entire jar ... but make sure you don’t add salt until you’ve had a taste.

Thanks for posting this, spanishamerican. Whenever I've seen fond sold in the stores here, I find myself wondering what it is exactly and how exactly it's supposed to be used. I don't recall ever seeing something similar to it in the US (but not sure).

After reading through the comments here... So fond is basically a sauce all on its own, or is it usually diluted with water, or?

I thought Fond was more like our chicken stock in the US.....

That's what I'm trying to replicate: american boxed stocks. I've just bought 2 different liquid bullion / fond concoctions from Farmly this week. I haven't tried them yet, but they look pretty concentrated.

Fond is highly concentrated which makes it perfect for sauces. A good quality one is very delicious.

I do miss the organic cartons of stock you could buy in the US ... but they don’t really have that here as everyone loves their Knorr powder. I make my own beef and chicken stock and it is quite easy. You can get some excellent jarred stock at some Coops, but it is very expensive.

Fond is bouillon, or stock, and is thin. The concentrate is called demi-glace, which is fond that has been reduced.

Use it as is for broth (Fond is broth) - in soups, sauces or whatever. Reduce it for more saucy sauces. The whole jar for either purpose, although reducing store bought fond will not get you far with a good sauce.
You'd really be better off pressure-cooking or boiling a chicken carcass, or bones etc.

Definitley better off! Many store bought ones tend to come with a lot of unwanted extras such as palm oil, to much salt etc.
Plus the taste of homemade is so much better

No, it is NOT.

Tom

Bossababy just posted a lovely homemade broth & fond dish

https://www.englishforum.ch/food-dri...rland-188.html

Now you got me confused.

Isn't Bouillon the same as broth? Kind of watery, almost see-through like this.

Fond (the 2nd version at least) is stock, isn't it?
Fond, one version, is the aromatic remains in your pan after e.g. searing or frying meat.
Fond, the 2nd version and probably what OP bought, is produced by simmering bones+(cheap)meat+veggies+condiments+spices in water for a couple hours. The filtered liquid is Fond.

Fond means foundation, the base on which you cook. It can be many things, it is an umbrella term.

Bouillon is one sort of liquid stock (probably broth in English, I don't know), one made with cooking vegs, or meats or bone for a long time. You also have a nage which should come from less cooking and more infusing the water. Than you have "jus" which is much more thick, usually done with repeated deglaseing and sauteing of meat and vegs. that's what you meant with your fond. But even here, such "jus" wouldn't be done from the leftovers, but it is a separate process, at least it should be in a high quality (expensive) cooking.

To make sauce out of "jus" you add butter / wine / etc and cook it down to the desired thickness.

Anyway, there is one rule: anything that comes as a powder is disgusting and doesn't have any connection with a food. You don't serve it even to worst enemies. It is better to use heroin or cocaine if you are addicted.

if you want to look just how to make a separate sauce check the Velouté Sauce and Espagnole sauce, both one of the five basic french sauces. Personally I found them too abused in past cooking (especially since 98% of cooks start cheating with f...n powdered sauces, stocks and fond) but they are good start to understand the sauces.

Salt?

crystals :P
but yes, I should write it more precise, the idea was like in: powdered food, not like in: flour or sugar

I use a lot of deggi mirch that's a mix of powdered chilis. Is that okay?