Makes 1 litre
- Chicken stock 600ml
- Lamb jus 600ml
- Chicken wings, chopped small 300g
- Vegetable oil 60ml
- Shallots, sliced 100 g
- Butter 50 g
- Tomatoes, chopped 200 g
- White wine vinegar 40ml
- Red wine vinegar 75ml
- Tarragon 1 tsp
- Chervil 1 tsp
1 Put the jus and stock in a pan and reduce to 1 litre.
2 Roast the chicken wings in oil until slightly golden.
3 Add the shallots and butter, and cook until lightly browned (do not allow the butter to burn).
4 Strain off the butter and return the bones to the pan; deglaze with the vinegar and add tomatoes.
5 Ensure the bottom of the pan is clean. Add the reduced stock/jus and simmer for 15 minutes.
6 Pass through a sieve, then reduce to sauce consistency.
7 Remove from the heat and infuse with the aromats for 5 minutes.
8 Pass through a chinois and then muslin cloth.
4.5 litres / 10 litres
- Raw, meaty bones 1 kg 2.5 kg
- Water 5 litres 10.5
- litres Onion, carrot, celery, leek 400 g 1.5 kg
- Bouquet garni ½ 1½
- Peppercorns 8 16
1 Chop the bones into small pieces, and remove any fat or marrow.
2 Place the bones in a large stock pot, cover with cold water and bring to the boil.
3 Wash off the bones under cold water, then clean the pot.
4 Return the bones to the cleaned pot, add the water and reboil.
5 Skim as and when required, wipe round inside the pot and simmer gently.
6 After 2 hours, add the washed, peeled whole vegetables, bouquet garni and peppercorns.
7 Simmer for 6–8 hours. Skim, strain and, if to be kept, cool quickly and refrigerate
These recipe’s are from Practical cookery book