Tools: Baking pan, cutting board, 10" Chef knife -8" and 6" sauce pan.
Ingredients:- to convert -2 chicken carcasses, wings and drum -1 cup of Madeira or Port wine -1 large carrot and one onion, peeled and chopped coarsely -one branch celery -1 spring of thyme -1 sorrel leaf -mushroom stems -Corn starch -salt, black pepper
Steps: 1) Put the chicken carcasses and vegetables In the roasting pan and brown for 30 minutes in a 400o oven, (or brown the bones in a frying pan with olive oil). Add the Madeira wine and reduce by 1/2. Put the pan content in the 8" pan and add 2 cups of water. Cook for 20 minutes and strain into the 6" pan. If times allows, let the stock refrigerated overnight to be able to remove the fat settling on the sauce. Remove the fat and reduce the sauce to a smooth consistency or thicken with corn starch. adjust the seasoning. Monter with butter optional.
© fusionchef 2003