Chicken Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple that transforms simple ingredients into something genuinely special. White wine, white wine vinegar, fresh herbs, and thinly sliced vegetables simmer together for half an hour until the broth turns fragrant, lightly golden, and deeply layered with flavor. It's the kind of base that makes poached fish, shellfish, or vegetables taste like they came out of a proper bistro kitchen. Every single ingredient here is naturally free of poultry, so there's no label-checking or substitution stress — just clean, wholesome aromatics doing their thing. The optional fennel seeds add a subtle anise note that pairs beautifully with seafood, and the bright hit of lemon rounds everything out. Make a batch on the weekend and stash it in the freezer so you always have a restaurant-quality poaching liquid ready to go.
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Learn more →Ingredients
4 servings
- 8 cups cold water
- 2 cups dry white wine
- ¼ cup white wine vinegar
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 tsp black peppercorns
- ½ tsp fennel seeds (optional)
- 1 tsp kosher salt
Instructions
- 1
Combine the water, white wine, and white wine vinegar in a large saucepan or Dutch oven.
- 2
Add the carrots, celery, onion, lemon slices, parsley sprigs, thyme sprigs, bay leaves, black peppercorns, fennel seeds (if using), and kosher salt.
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