This chicken butter sauce is perfect with a piece of beautiful fried or roasted chicken. We’ve topped it with some honey sriracha.
Chicken Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
Ingredients
Units
Scale
- 1kg roasted chicken bones
- 3 tbsp rapeseed oil
- 4 cloves of garlic
- 200g sliced white onion
- 150g chopped carrot
- 100g sliced button mushrooms
- 1tsp whole black peppercorns
- 6 thyme sprigs
- 4 rosemary sprigs
- 175ml white wine
- 1.5l chicken stock
- 75ml whipping Cream
- 2tbsp Fallow Sriracha
- 40g butter
- Juice of half a lemon
Instructions
- Heat a large pan and add the oil followed by the onions and sweat down until starting to caramelise then add the rest of your vegetables.
- Keep cooking on a medium heat until softened and just starting to colour. Add the chicken bones, thyme and rosemary.
- Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes.
- Strain this through a fine sieve into a clean pan and bring to the boil.
- Add the whipping cream and sriracha and reduce for a further 10 minutes.
- Remove from the heat and add the butter and blend with a hand blender until fully emulsified.
- Serve with fried or roast chicken. We’ve also topped with Szechuan honey.
