John Myers
Fruity Brown Chicken Sauce
The perfect fruity brown chicken sauce recipe with a picture and simple step-by-step instructions.
- 50 ml Currant black fruit juice
- 2 tbsp Plum jam
- 50 g Grated sauce gingerbread
- 200 ml Game bird broth see my cookbook, http://www./rezept/447952/Feine-Wildgefluegelbruehe.html
- 1 piece Roughly diced the vegetable onion
- 1 tsp Rubbed mugwort
- 1 tsp Hot paprika powder
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 20 ml Sherry dry “only if you like and may”
- 1 some Butter
- In the roast set of the turkey thigh, see my cookbook, Turkey thigh crust roast with the 80 degree method, put the onion cubes and brown them.
- Then pour in the chicken stock and juice and bring to the boil. Now the plum jam is stirred in and the mugwort and paprika powder are added to the sauce.
- Bring everything to the boil again and then stir in the gingerbread. Let everything be reduced a bit.
- Then press the sauce through a coarse sieve (last picture) and season with the sherry, salt and pepper. Stir in butter to give the sauce the desired binding. If you want the sauce finer, you should strain it again through a cloth (first picture)
- The sauce went well with the turkey roast indicated (in the first step). But it is also very tasty with other poultry. I didn’t degrease them extra. The fat from frying gives a great sauce taste.
- Just leave out the sherry and then children and people who do not like alcohol can enjoy this delicious sauce.
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