48 Hour Chicken Sauce
Ingredients:
(For the Stock)
-1 chicken carcass
-4 cups of Mirepoix
-tablespoon whole peppercorn
-tablespoon whole coriander
-2 sprigs thyme
-1 bay
-H2O to cover in a 10 quart pot
-bring water and chicken carcasses to a boil.
-strain the coagulated blood until clear and drop to a low simmer
-add rest of ingredients and simmer until reduced by half.
(For the APJ)
-2 quarts stock
-1 onion chopped
-spring of thyme
-1 cup of red wine if it’s winter/white wine if it’s summer.
-cook onions in a wide pot on high heat
-season with salt and pepper
-deglaze with a quarter cup of water
-reduce au sec and continue to cook onions until dark fond begins to form.
-daglaze with the water again and repeat process until onions are very dark.
-deglaze with wine and add thyme
-once reduced au sec add in the stock
-low simmer until reduced by half and silky smooth thick.
-strain.
Congrats you’ve made apj
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