Chicken Mushroom Sauce

36 mins
Serves 1
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Directions

  1. 1Roast the chicken bones until golden brown in an oven at 200°C.
  2. 2Roast the chicken bones until golden brown in an oven at 200°C.
  3. 3Roast the chicken bones until golden brown in an oven at 200°C.
  4. 4Soften shallots, carrot, and celery with a pinch of salt in a pan. Add mushrooms, garlic, thyme, rosemary, and bay leaves, then add the roasted bones.
  5. 5Soften shallots, carrot, and celery with a pinch of salt in a pan. Add mushrooms, garlic, thyme, rosemary, and bay leaves, then add the roasted bones.
  6. 6Soften shallots, carrot, and celery with a pinch of salt in a pan. Add mushrooms, garlic, thyme, rosemary, and bay leaves, then add the roasted bones.
  7. 7Deglaze the pan with white wine, reduce until almost no liquid remains. Add chicken stock and soy sauce, reduce to a sauce consistency, and pass through a sieve.
  8. 8Deglaze the pan with white wine, reduce until almost no liquid remains. Add chicken stock and soy sauce, reduce to a sauce consistency, and pass through a sieve.
  9. 9Deglaze the pan with white wine, reduce until almost no liquid remains. Add chicken stock and soy sauce, reduce to a sauce consistency, and pass through a sieve.
  10. 10In a pan, heat butter and olive oil until foaming. Add shiitake mushrooms and season with salt and pepper. Add a splash of white wine and the strained chicken sauce. Reduce again and finish with crème fraiche, roasting juices, lemon juice, tarragon, and parsley.
  11. 11In a pan, heat butter and olive oil until foaming. Add shiitake mushrooms and season with salt and pepper. Add a splash of white wine and the strained chicken sauce. Reduce again and finish with crème fraiche, roasting juices, lemon juice, tarragon, and parsley.
  12. 12In a pan, heat butter and olive oil until foaming. Add shiitake mushrooms and season with salt and pepper. Add a splash of white wine and the strained chicken sauce. Reduce again and finish with crème fraiche, roasting juices, lemon juice, tarragon, and parsley.

Ingredients

  • 100 g chicken bones
  • 100 g chicken bones
  • 100 g chicken bones
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 8 mushrooms
  • 8 mushrooms
  • 8 mushrooms
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 thyme sprigs
  • 3 rosemary sprigs
  • 3 rosemary sprigs
  • 3 rosemary sprigs
  • 100 ml white wine
  • 100 ml white wine
  • 100 ml white wine
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 50 g shiitake mushrooms
  • 50 g shiitake mushrooms
  • 50 g shiitake mushrooms
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 50 ml white wine
  • 50 ml white wine
  • 50 ml white wine
  • 1 tbsp creme fraiche
  • 1 tbsp creme fraiche
  • 1 tbsp creme fraiche
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 handful tarragon
  • 1 handful tarragon
  • 1 handful tarragon
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

ovenpansieve