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Butter chicken sauce

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

Making butter chicken sauce

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.

Butter chicken sauce

Chicken butter sauce

Jules
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.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Sauce
Servings 4 people
Calories 281 kcal

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.
    Making butter chicken sauce
  • 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.

Nutrition

Calories: 281kcalCarbohydrates: 6gProtein: 4gFat: 25gSaturated Fat: 16gTrans Fat: 1gCholesterol: 58mgSodium: 184mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 643IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!

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