# Five Favorite Sauces from Chicken Stock

This video demonstrates how to make five different sauces using chicken stock: Chasseur, Mustard Tarragon, Chicken Butter Sauce, 40 Clove Chicken Sauce, and Tikka Masala.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

1. Start by dicing mirepoix.
2. Lightly sweat the mirepoix in a touch of oil.
3. Roast off some chicken wings and chicken carcass in the oven until really dark golden brown.
4. Once the vegetables are translucent, add some garlic cloves, thyme, and rosemary.
5. Add the roasted bones to the stock pot.
6. Top up the stock pot with water.
7. Add a touch of water to the roasting tray, bring it to a heat, and scrape off the bottom into the stock.
8. Bring the stock to the boil, turn it down, and simmer for around 2 and a half hours.
9. Pass the stock through a fine sieve.
10. Reduce the stock.
11. For Sauce Chasseur: Melt butter.
12. Add mushrooms and salt to draw out moisture.
13. Sweat the mushrooms.
14. Once mushrooms have color, add finely diced shallot and dry white wine.
15. Reduce the wine by 90% until it forms a thick glaze.
16. Add tomato passata and chicken stock.
17. Finish the sauce off heat by swirling in butter with lemon juice, a pinch of nutmeg, diced plum tomato, chopped chervil, tarragon, and parsley.
18. For Mustard and Tarragon Sauce: Melt butter in a saucepan.
19. Add flour and stir to make a roux.
20. Cook the roux on a low heat for 2 minutes until it's the consistency of wet sand.
21. Ladle in chicken stock bit by bit, whisking, and bring to the boil.
22. Simmer for a couple of minutes until the sauce thickens slightly.
23. In a bowl, mix Dijon and whole grain mustard with stock to make a slurry and pour into the sauce.
24. Turn down the heat and cook for 10 minutes.
25. Add double cream, stir in tarragon, and lemon juice.
26. For Chicken Butter Sauce: Reduce white wine by 90%.
27. Add Fallow Sriracha, followed by double cream.
28. Add chicken stock and bring to the boil.
29. Turn off the heat and blend in cold butter.
30. For 40 Clove Chicken Sauce: Add olive oil to a pan.
31. Add 40 garlic cloves and celery, cooking for 3 minutes.
32. Add two sprigs of rosemary and two sprigs of thyme.
33. Cover with a cartouche and confit on super low heat.
34. After a few minutes, add vermouth.
35. Once vermouth has reduced by half, add chicken stock.
36. Cover again with the cartouche and simmer for about 30 minutes.
37. After half an hour, remove the cartouche and pick out the rosemary and thyme.
38. Add double cream and blend.
39. Season with a squeeze of lemon.
40. Finish with a touch of parsley and mix through.
41. For Tikka Masala: Heat ghee in a pan.
42. Add sliced onion and sweat on a medium-high heat.
43. Once onions have color, add garlic and ginger paste.
44. Add turmeric, garam masala, chili powder, paprika, cumin, coriander, ground almonds, and coconut milk powder.
45. Toast the spices for one minute.
46. Add chopped tomatoes and chicken stock.
47. Simmer for 5 minutes.
48. Add double cream.
49. Once the sauce comes to the boil, blend until smooth.

## Equipment

- oven
- stock pot
- roasting tray
- fine sieve
- pan
- saucepan
- whisk
- cartouche
- frying pan
- blender

## Source

- Original video: https://www.facebook.com/share/v/1CkvaAgykq/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/a6b78249-676b-4ba5-94a4-f78d8349e2e6
- Extracted: 2026-01-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt