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Roast Chicken Sauce

For Roast Chicken Sauce


chicken bones 1 kg
shallots 2 pc
garlic 4 cloves
mushroom 10 pc
thyme few sprigs


white wine 200 ml
chicken stock 1 litre

Sauce & Seasoning

light soy sauce 1 tbsp
butter 10 g
lemon juice 1 squeeze


  • Roast chicken bones on a rack and above a tray at 200c for 30-40 mins

  • Slice shallot 

  • Soften shallots with a pinch of salt then add garlic and mushrooms cook out for 5 mins

  • Add the roasted bones and thyme to the pan 

  • Deglaze the tray with white wine and pour into the sauce pan then reduce by half

  • Add chicken stock simmer on medium-low heat for 1 hour 

  • Skim off any foamy scum on the surface

  • Pass the sauce through a sieve squeezing out all liquid 

  • Reduce the sauce by half and season to taste with soy sauce

  • Remove from the heat and whisk in cold butter then season to taste with lemon




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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