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| Chef | |
| Submitted | August 31st 2010 |
| Cuisine | French |
| Category | Sauce |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
Chicken parts not for eating, such as wings, carcass, neck and the like.
3 tbs Peanut oil
1/2 cup of carrots cut into thin coins
3/4 cup of onions, finely chopped
2 cloves garlic, chopped
3-4 sprigs of fresh thyme
2/3 cup of white wine
3-4 juniper berries, crushed, if available, but not essential
This is also a good gravy for left over chicken
Directions
In a deep skillet, heat the peanut oil and cook the chicken parts until well fried but not burned. Golden brown would be about right.
Skim off the oil and fat and add the onions and carrots and cook gently for 3-4 minutes.
Add the white wine and cook to reduce the liquid by half.
Add 2 cups of water (or chicken stock) and the thyme, together with salt and pepper and the juniper berries, and simmer for 40 minutes or so. Strain the liquid gravy into a serving bowl. Test the flavor. It may benefit at this point by just the lightest squeeze of a fresh lemon, no more than a half teaspoon full.
Add 2 cups of water (or chicken stock) and the thyme, together with salt and pepper and the juniper berries, and simmer for 40 minutes or so. Strain the liquid gravy into a serving bowl. Test the flavor. It may benefit at this point by just the lightest squeeze of a fresh lemon, no more than a half teaspoon full.
Citation: Loosely based on a Michael Roux recipe