Chicken sauce, brown

Ingredients for 1 servings:

• 2 kg bones (poultry bones) *
• 3 tbsp oil
• 2 large onions, diced
• 3 shallots, diced
• 2 carrots, roughly diced
• 300 g celery, roughly diced
• 1 bulb(s) garlic, halved crosswise
• 1 tsp white peppercorns
• 5 carnations
• 250 g parsley root(s), diced
• 2 sprigs rosemary
• 3 sprigs of thyme
• 5 bay leaves
• 1 tsp sea salt, coarse
• 1 tbsp tomato paste
• 100 ml white port wine
• 200 ml white wine
• 3 liters of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe for fantastic sauce creations as an accompaniment to any poultry

* Basics: Poultry bones can be wings, necks with skin, or carcasses. It is important that the poultry skin remains attached to the bones; the skin gives the sauce its full flavor and ensures that it sets. This recipe yields approximately 1500 ml of sauce, which can be easily frozen in 100 or 200 ml portions. The sauce can be extended with chicken stock. Preparation: Cut the poultry bones into walnut-sized pieces. Heat oil in a wide saucepan and roast the bones for approximately 20 minutes until golden brown, stirring frequently. Add the onions, shallots, and carrots to the bones and roast for another 10 minutes, stirring frequently. Add the pepper, cloves, parsley root, rosemary, thyme, bay leaves, sea salt, and garlic to the sauce base and continue roasting briefly over medium heat. Push the mixture to the side, add the tomato paste to the well, and roast slightly to reduce the acidity and prevent the sauce from turning too red. Then mix with the sauce base and continue roasting briefly. First deglaze with the port wine, then add the white wine. Scrape the juices from the bottom of the pan, then fill with cold water until the bones are covered by about 1 cm; slowly bring to a boil. Once it has boiled, skim the foam and fat from the surface and let the sauce simmer gently for about 2 hours. Now pass the sauce through a coarse sieve, fish out the bones; then pass the vegetables through a fine sieve as far as possible. Bring the sauce back to a boil, skim off the foam again, and season lightly with salt and pepper if desired.