Five Favorite Sauces from Chicken Stock

Serves 1
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Directions

  1. 1Start by dicing mirepoix.
  2. 2Start by dicing mirepoix.
  3. 3Start by dicing mirepoix.
  4. 4Lightly sweat the mirepoix in a touch of oil.
  5. 5Lightly sweat the mirepoix in a touch of oil.
  6. 6Lightly sweat the mirepoix in a touch of oil.
  7. 7Roast off some chicken wings and chicken carcass in the oven until really dark golden brown.
  8. 8Roast off some chicken wings and chicken carcass in the oven until really dark golden brown.
  9. 9Roast off some chicken wings and chicken carcass in the oven until really dark golden brown.
  10. 10Once the vegetables are translucent, add some garlic cloves, thyme, and rosemary.
  11. 11Once the vegetables are translucent, add some garlic cloves, thyme, and rosemary.
  12. 12Once the vegetables are translucent, add some garlic cloves, thyme, and rosemary.
  13. 13Add the roasted bones to the stock pot.
  14. 14Add the roasted bones to the stock pot.
  15. 15Add the roasted bones to the stock pot.
  16. 16Top up the stock pot with water.
  17. 17Top up the stock pot with water.
  18. 18Top up the stock pot with water.
  19. 19Add a touch of water to the roasting tray, bring it to a heat, and scrape off the bottom into the stock.
  20. 20Add a touch of water to the roasting tray, bring it to a heat, and scrape off the bottom into the stock.
  21. 21Add a touch of water to the roasting tray, bring it to a heat, and scrape off the bottom into the stock.
  22. 22Bring the stock to the boil, turn it down, and simmer for around 2 and a half hours.
  23. 23Bring the stock to the boil, turn it down, and simmer for around 2 and a half hours.
  24. 24Bring the stock to the boil, turn it down, and simmer for around 2 and a half hours.
  25. 25Pass the stock through a fine sieve.
  26. 26Pass the stock through a fine sieve.
  27. 27Pass the stock through a fine sieve.
  28. 28Reduce the stock.
  29. 29Reduce the stock.
  30. 30Reduce the stock.
  31. 31For Sauce Chasseur: Melt butter.
  32. 32For Sauce Chasseur: Melt butter.
  33. 33For Sauce Chasseur: Melt butter.
  34. 34Add mushrooms and salt to draw out moisture.
  35. 35Add mushrooms and salt to draw out moisture.
  36. 36Add mushrooms and salt to draw out moisture.
  37. 37Sweat the mushrooms.
  38. 38Sweat the mushrooms.
  39. 39Sweat the mushrooms.
  40. 40Once mushrooms have color, add finely diced shallot and dry white wine.
  41. 41Once mushrooms have color, add finely diced shallot and dry white wine.
  42. 42Once mushrooms have color, add finely diced shallot and dry white wine.
  43. 43Reduce the wine by 90% until it forms a thick glaze.
  44. 44Reduce the wine by 90% until it forms a thick glaze.
  45. 45Reduce the wine by 90% until it forms a thick glaze.
  46. 46Add tomato passata and chicken stock.
  47. 47Add tomato passata and chicken stock.
  48. 48Add tomato passata and chicken stock.
  49. 49Finish the sauce off heat by swirling in butter with lemon juice, a pinch of nutmeg, diced plum tomato, chopped chervil, tarragon, and parsley.
  50. 50Finish the sauce off heat by swirling in butter with lemon juice, a pinch of nutmeg, diced plum tomato, chopped chervil, tarragon, and parsley.
  51. 51Finish the sauce off heat by swirling in butter with lemon juice, a pinch of nutmeg, diced plum tomato, chopped chervil, tarragon, and parsley.
  52. 52For Mustard and Tarragon Sauce: Melt butter in a saucepan.
  53. 53For Mustard and Tarragon Sauce: Melt butter in a saucepan.
  54. 54For Mustard and Tarragon Sauce: Melt butter in a saucepan.
  55. 55Add flour and stir to make a roux.
  56. 56Add flour and stir to make a roux.
  57. 57Add flour and stir to make a roux.
  58. 58Cook the roux on a low heat for 2 minutes until it's the consistency of wet sand.
  59. 59Cook the roux on a low heat for 2 minutes until it's the consistency of wet sand.
  60. 60Cook the roux on a low heat for 2 minutes until it's the consistency of wet sand.
  61. 61Ladle in chicken stock bit by bit, whisking, and bring to the boil.
  62. 62Ladle in chicken stock bit by bit, whisking, and bring to the boil.
  63. 63Ladle in chicken stock bit by bit, whisking, and bring to the boil.
  64. 64Simmer for a couple of minutes until the sauce thickens slightly.
  65. 65Simmer for a couple of minutes until the sauce thickens slightly.
  66. 66Simmer for a couple of minutes until the sauce thickens slightly.
  67. 67In a bowl, mix Dijon and whole grain mustard with stock to make a slurry and pour into the sauce.
  68. 68In a bowl, mix Dijon and whole grain mustard with stock to make a slurry and pour into the sauce.
  69. 69In a bowl, mix Dijon and whole grain mustard with stock to make a slurry and pour into the sauce.
  70. 70Turn down the heat and cook for 10 minutes.
  71. 71Turn down the heat and cook for 10 minutes.
  72. 72Turn down the heat and cook for 10 minutes.
  73. 73Add double cream, stir in tarragon, and lemon juice.
  74. 74Add double cream, stir in tarragon, and lemon juice.
  75. 75Add double cream, stir in tarragon, and lemon juice.
  76. 76For Chicken Butter Sauce: Reduce white wine by 90%.
  77. 77For Chicken Butter Sauce: Reduce white wine by 90%.
  78. 78For Chicken Butter Sauce: Reduce white wine by 90%.
  79. 79Add Fallow Sriracha, followed by double cream.
  80. 80Add Fallow Sriracha, followed by double cream.
  81. 81Add Fallow Sriracha, followed by double cream.
  82. 82Add chicken stock and bring to the boil.
  83. 83Add chicken stock and bring to the boil.
  84. 84Add chicken stock and bring to the boil.
  85. 85Turn off the heat and blend in cold butter.
  86. 86Turn off the heat and blend in cold butter.
  87. 87Turn off the heat and blend in cold butter.
  88. 88For 40 Clove Chicken Sauce: Add olive oil to a pan.
  89. 89For 40 Clove Chicken Sauce: Add olive oil to a pan.
  90. 90For 40 Clove Chicken Sauce: Add olive oil to a pan.
  91. 91Add 40 garlic cloves and celery, cooking for 3 minutes.
  92. 92Add 40 garlic cloves and celery, cooking for 3 minutes.
  93. 93Add 40 garlic cloves and celery, cooking for 3 minutes.
  94. 94Add two sprigs of rosemary and two sprigs of thyme.
  95. 95Add two sprigs of rosemary and two sprigs of thyme.
  96. 96Add two sprigs of rosemary and two sprigs of thyme.
  97. 97Cover with a cartouche and confit on super low heat.
  98. 98Cover with a cartouche and confit on super low heat.
  99. 99Cover with a cartouche and confit on super low heat.
  100. 100After a few minutes, add vermouth.
  101. 101After a few minutes, add vermouth.
  102. 102After a few minutes, add vermouth.
  103. 103Once vermouth has reduced by half, add chicken stock.
  104. 104Once vermouth has reduced by half, add chicken stock.
  105. 105Once vermouth has reduced by half, add chicken stock.
  106. 106Cover again with the cartouche and simmer for about 30 minutes.
  107. 107Cover again with the cartouche and simmer for about 30 minutes.
  108. 108Cover again with the cartouche and simmer for about 30 minutes.
  109. 109After half an hour, remove the cartouche and pick out the rosemary and thyme.
  110. 110After half an hour, remove the cartouche and pick out the rosemary and thyme.
  111. 111After half an hour, remove the cartouche and pick out the rosemary and thyme.
  112. 112Add double cream and blend.
  113. 113Add double cream and blend.
  114. 114Add double cream and blend.
  115. 115Season with a squeeze of lemon.
  116. 116Season with a squeeze of lemon.
  117. 117Season with a squeeze of lemon.
  118. 118Finish with a touch of parsley and mix through.
  119. 119Finish with a touch of parsley and mix through.
  120. 120Finish with a touch of parsley and mix through.
  121. 121For Tikka Masala: Heat ghee in a pan.
  122. 122For Tikka Masala: Heat ghee in a pan.
  123. 123For Tikka Masala: Heat ghee in a pan.
  124. 124Add sliced onion and sweat on a medium-high heat.
  125. 125Add sliced onion and sweat on a medium-high heat.
  126. 126Add sliced onion and sweat on a medium-high heat.
  127. 127Once onions have color, add garlic and ginger paste.
  128. 128Once onions have color, add garlic and ginger paste.
  129. 129Once onions have color, add garlic and ginger paste.
  130. 130Add turmeric, garam masala, chili powder, paprika, cumin, coriander, ground almonds, and coconut milk powder.
  131. 131Add turmeric, garam masala, chili powder, paprika, cumin, coriander, ground almonds, and coconut milk powder.
  132. 132Add turmeric, garam masala, chili powder, paprika, cumin, coriander, ground almonds, and coconut milk powder.
  133. 133Toast the spices for one minute.
  134. 134Toast the spices for one minute.
  135. 135Toast the spices for one minute.
  136. 136Add chopped tomatoes and chicken stock.
  137. 137Add chopped tomatoes and chicken stock.
  138. 138Add chopped tomatoes and chicken stock.
  139. 139Simmer for 5 minutes.
  140. 140Simmer for 5 minutes.
  141. 141Simmer for 5 minutes.
  142. 142Add double cream.
  143. 143Add double cream.
  144. 144Add double cream.
  145. 145Once the sauce comes to the boil, blend until smooth.
  146. 146Once the sauce comes to the boil, blend until smooth.
  147. 147Once the sauce comes to the boil, blend until smooth.

Ingredients

  • diced mirepoix
  • diced mirepoix
  • diced mirepoix
  • chicken wings
  • chicken wings
  • chicken wings
  • chicken carcass
  • chicken carcass
  • chicken carcass
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • thyme
  • thyme
  • thyme
  • rosemary
  • rosemary
  • rosemary
  • water
  • water
  • water
  • 40 g butter
  • 40 g butter
  • 40 g butter
  • 65 g button mushrooms
  • 65 g button mushrooms
  • 65 g button mushrooms
  • 15 g finely diced shallot
  • 15 g finely diced shallot
  • 15 g finely diced shallot
  • 130 g dry white wine
  • 130 g dry white wine
  • 130 g dry white wine
  • 20 g tomato passata
  • 20 g tomato passata
  • 20 g tomato passata
  • 500 g chicken stock
  • 500 g chicken stock
  • 500 g chicken stock
  • lemon juice
  • lemon juice
  • lemon juice
  • nutmeg
  • nutmeg
  • nutmeg
  • chopped chervil
  • chopped chervil
  • chopped chervil
  • tarragon
  • tarragon
  • tarragon
  • parsley
  • parsley
  • parsley
  • 40 g diced plum tomato
  • 40 g diced plum tomato
  • 40 g diced plum tomato
  • 40 g butter
  • 40 g butter
  • 40 g butter
  • 40 g flour
  • 40 g flour
  • 40 g flour
  • 75 ml white wine
  • 75 ml white wine
  • 75 ml white wine
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 10 g whole grain mustard
  • 10 g whole grain mustard
  • 10 g whole grain mustard
  • 10 g Dijon mustard
  • 10 g Dijon mustard
  • 10 g Dijon mustard
  • 50 ml double cream
  • 50 ml double cream
  • 50 ml double cream
  • black pepper
  • black pepper
  • black pepper
  • salt
  • salt
  • salt
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 juice of lemon
  • fresh herb
  • fresh herb
  • fresh herb
  • 60 g white wine
  • 60 g white wine
  • 60 g white wine
  • 25 g whipping cream
  • 25 g whipping cream
  • 25 g whipping cream
  • 500 g chicken stock
  • 500 g chicken stock
  • 500 g chicken stock
  • 15 g Sriracha
  • 15 g Sriracha
  • 15 g Sriracha
  • 15 g butter
  • 15 g butter
  • 15 g butter
  • 30 g olive oil
  • 30 g olive oil
  • 30 g olive oil
  • 40 garlic cloves
  • 40 garlic cloves
  • 40 garlic cloves
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • salt
  • salt
  • salt
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 125 g vermouth
  • 125 g vermouth
  • 125 g vermouth
  • 250 g chicken stock
  • 250 g chicken stock
  • 250 g chicken stock
  • 120 g double cream
  • 120 g double cream
  • 120 g double cream
  • 20 g ghee
  • 20 g ghee
  • 20 g ghee
  • 2 sliced onion
  • 2 sliced onion
  • 2 sliced onion
  • 20 g garlic and ginger paste
  • 20 g garlic and ginger paste
  • 20 g garlic and ginger paste
  • 5 g turmeric
  • 5 g turmeric
  • 5 g turmeric
  • 15 g garam masala
  • 15 g garam masala
  • 15 g garam masala
  • 5 g chili powder
  • 5 g chili powder
  • 5 g chili powder
  • 5 g paprika
  • 5 g paprika
  • 5 g paprika
  • 8 g cumin
  • 8 g cumin
  • 8 g cumin
  • 8 g coriander
  • 8 g coriander
  • 8 g coriander
  • 25 g ground almonds
  • 25 g ground almonds
  • 25 g ground almonds
  • 20 g coconut milk powder
  • 20 g coconut milk powder
  • 20 g coconut milk powder
  • 200 g chopped tomatoes
  • 200 g chopped tomatoes
  • 200 g chopped tomatoes
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 100 ml double cream
  • 100 ml double cream
  • 100 ml double cream

Equipment

ovenstock potroasting trayfine sievepansaucepanwhiskcartouchefrying panblender