I love a good sauce. This one is delicious with fish and of course, chicken. Whenever we have chicken, I save the bones and keep them in the freezer ready for when I need to make stock or sauce
As you will be reducing this sauce you need to use a good quality chicken stock as you don’t want additional salt. Alternatively, check out my recipe for Pressure Cooker Chicken Stock.
The alcohol is added to give acidity to the sauce, if you don’t want to use my suggestions, add lemon to taste at the end.
1 tbsp vegetable oil
1 chicken carcass
1 shallot, roughly chopped
100ml white wine, vermouth or dry sherry
500ml good quality chicken stock
6 whole peppercorns
1 bay leaf
1 sprig thyme
100g unsalted butter, diced and kept in the fridge until needed
In a large wide pan over a high heat, add the vegetable oil, when it’s hot add the pieces of carcass and fry until its well browned and there are bits sticking to the bottom of the pan. Tip in the shallot and stir it around to brown slightly.
Still on a high heat, add the alcohol and scrape all the stuck on bits on the bottom of the pan. Reduce to just a coating on the pan then add the chicken stock, peppercorns, bay leaf and thyme and bring to a boil. Reduce by three quarters.
Pass the sauce through a sieve into a smaller clean saucepan. Reduce more if you thing you’ve got too much (it should be around 100ml. On a low heat, start to whisk in the diced butter a little at a time. Taste and adjust seasoning.
Chicken butter sauce
Ingredients
- 1 Chicken carcass
- 1 tbsp vegetable oil
- 1 shallot roughly chopped
- 100 ml white wine, vermouth or dry sherry
- 500 ml good quality chicken stock
- 6 whole black peppercorns
- 1 bay leaf
- 1 sprig thyme
- 100 g unsalted butter diced and kept in the fridge until needed
Instructions
- In a large wide pan over a high heat, add the vegetable oil, when it's hot add the pieces of carcass and fry until its well browned and there are bits sticking to the bottom of the pan. Tip in the shallot and stir it around to brown slightly.
- Still on a high heat, add the alcohol and scrape all the stuck on bits on the bottom of the pan. Reduce to just a coating on the pan then add the chicken stock, peppercorns, bay leaf and thyme and bring to a boil. Reduce by three quarters.
- Pass the sauce through a sieve into a smaller clean saucepan. Reduce more if you thing you've got too much (it should be around 100ml. On a low heat, start to whisk in the diced butter a little at a time. Taste and adjust seasoning.
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