Roasted chicken sauce
Comment: We use here as a base, a chicken stock. The quality and tastes of commercial stocks vary widely between Europe and the North American continent. It will therefore be necessary to use circumspection (it will be necessary to taste and to know what one tastes). In North America, there are chicken and beef bouillons in cartons or cansthat normally should be reduced somewhat. Try to find the best (it is difficult). In Europe, we find products that are rather concentrated, but not always good enough. It is important to read the list of ingredients. Better yet make your own chocken stock!
To thicken the sauce, we use here a roux (as much flour as butter). Normally for this amount of sauce (~650 ml), we would be satisfied with 25 g of flour and butter for roux, but here we want a thick sauce, we increase the amounts to 40 g each. The rule is to use 40 g per liter of sauce to bind a normal sauce, and 70 g of each to obtain the consistency of a béchamel.
40 g flour, 40 g butter for roux
1 carrot cut into slices
1- sliced celery stalks
1 medium to large onion sliced into strips
2 shallots sliced into strips
2 cloves garlic crushed
2+ branches of thyme or a good pinch of dried thyme
2 bay leaves
1 teaspoon of grated ginger
2- dl dry white wine
1+ tablespoon of good wine vinegar, or balsamic vinegar
80 cl chicken stock
1- tablespoon of tomato paste
5+ crushed peppercorns
1 pinch of cayenne pepper
1 branch of rosemary (opt)
In a saucepan, heat a little EVOO.
Sweat the onions, then the shallots, then the bacon or the bacon rind.
Add carrots and celery, sauté again for a few minutes (without burning).
Add wine, stock and all other ingredients (spices and tomato puree)
Add crushed garlic cloves.
Boil briefly, then simmer partially covered for 60 to 90 minutes and reduce by
~1/3 (cover after that). Add salt if necessary (depending on whether the stock is salted
Filter through a large colander, pushing the juice (and some solid) through
colander. Discard the rest. Let cool.
Make a brown roux with butter and flour:
- melt the butter over low heat without staining
- off the heat, put all the flour and whisk
- put over medium heat and cook slowly while stirring constantly a few minutes
- let cool a little.
Out of the heat, pour the broth at once on the roux (or little by little if the sauce is
still hot while stirring). Mix well, put back on the heat and bring to a boil
while stirring constantly.
Correct the salt if necessary.