Roast Chicken Sauce
- serving for 3-4
- 2 hours
- oven, saucepan, sieve
For Roast Chicken Sauce
Ingredient
chicken bones 1 kg
shallots 2 pc
garlic 4 cloves
mushroom 10 pc
thyme few sprigs
Liquid
white wine 200 ml
chicken stock 1 litre
Sauce & Seasoning
light soy sauce 1 tbsp
butter 10 g
lemon juice 1 squeeze
Directions
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
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman