French Quick Sauce
French Quick Sauce
COOK TIME: 1 HR | YIELDS: 1 Liter
Ingredients:
1 lb of chicken backs
1 lb of chicken necks
2 onions, roughly chopped
0.5 lb of carrots, roughly chopped
0.5 lb of celery, roughly chopped
2 bunches of fresh thyme
1 bunch of fresh rosemary
1 bunch of fresh sage
Bone broth, enough to cover ingredients
Several tablespoons of cold cubed butter
Directions:
Place chicken parts into a frying pan with oil. You have the option to use chicken wings, backs, feet, or necks.
Allow the chicken to develop a deep golden brown color.
Following that, finely chop onions and garlic and add them to the pan, letting them acquire some color as well.
Next, introduce herbs of your choice; I prefer rosemary and sage for their aromatic qualities.
Proceed to deglaze with wine or stock, ensuring to scrape all the fond from the bottom of the pan.
Then, pour in enough bone broth to completely cover the chicken. Allow this to simmer on the stove, uncovered, for about 45 minutes, enabling it to reduce.
Afterward, strain the mixture through a fine chinois.
Return the liquid to the stove and reduce it further until it becomes thick and possesses a glossy sheen.
Remove your sauce from the heat and whisk in the butter.
This sauce is versatile, perfect for accompanying stuffed pasta or enhancing any protein. Enjoy the depth of flavor it adds to your dishes!
