Directions
- 1Roast the chicken bones until golden brown in an oven at 200°C.
- 2Soften 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.
- 3Deglaze 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.
- 4In 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
- 2 shallots
- 1 large carrot
- 2 celery sticks
- 8 mushrooms
- 4 garlic cloves
- 2 bay leaves
- 3 thyme sprigs
- 3 rosemary sprigs
- 100 ml white wine
- 500 ml chicken stock
- 2 tbsp light soy sauce
- 50 g shiitake mushrooms
- 20 g butter
- 1 tbsp olive oil
- 50 ml white wine
- 1 tbsp creme fraiche
- 1 lemon juice
- 1 handful tarragon
- 1 handful parsley
- 1 pinch salt
- 1 pinch pepper
Equipment
ovenpansieve
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