Chicken Butter Sauce


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


  1. 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.
  2. Keep cooking on a medium heat until softened and just starting to colour. Add the chicken bones, thyme and rosemary.
  3. Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes.
  4. Strain this through a fine sieve into a clean pan and bring to the boil.
  5. Add the whipping cream and sriracha and reduce for a further 10 minutes.
  6. Remove from the heat and add the butter and blend with a hand blender until fully emulsified.
  7. Serve with fried or roast chicken. We’ve also topped with Szechuan honey.
Fallow Restaurant London