Name: Chicken Butter Sauce
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Ingredients: 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

Chicken Butter Sauce

Print Recipe

Author: Fallow Restaurant
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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://fallowrestaurant.com/chicken-butter-sauce/