Sauce de Poulet George
OK, this may be a little egotistical for naming a sauce after myself, but I honestly believe I have discovered the best sauce for accompanying a roasted chicken.
First off : Basic Roasted Chicken. Pat dry and discard any innards in the cavity. Throw a small halved onion and 2 cloves of garlic into the cavity. In addition to a few sprigs of thyme and 1 T of butter. Truss the bird and rub salt, pepper, garlic all over. 40 minutes in a 400 degree convection oven. Take out and let rest for 10 minutes and carve.
Secondly : Sauce de Poulet George
Finely(as small as you can) mince one small onion, and one clove of garlic. Heat up a sauce pan and sautee the onion and garlic in olive oil. Stir rapidly moving the ingredients so it does not stick too much to the pan. When translucent, deglaze with Sake. Yes, Sake. I find the gentle japanese rice wine a better substitute for any white wine. When the sauce pan is close to evaporated, add the jus from the tray where the chicken was roasted and incorporate it into the sauce. Let it reduce 1/2 so the flavors are more pronounced. Add 1T of butter and 1t of marscapone cheese. Whisk in the marscapone until silky smooth. Salt and Pepper to taste.
Remove pan from heat if the sauce is bubbling too vigorously. Or to a sauce boat.
Thirdly : Plating
Carve out your favorite portions of the chicken onto your plate. (A freshly roasted chicken will yield an amazingly juicy breast meat.) Take a tablespoon and sauce your dish according to your liking. Presentation is now up to you.
Accompanied with some homemade side-dishes, I'm sure this will be a winning recipe for your family.
First off : Basic Roasted Chicken. Pat dry and discard any innards in the cavity. Throw a small halved onion and 2 cloves of garlic into the cavity. In addition to a few sprigs of thyme and 1 T of butter. Truss the bird and rub salt, pepper, garlic all over. 40 minutes in a 400 degree convection oven. Take out and let rest for 10 minutes and carve.
Secondly : Sauce de Poulet George
Finely(as small as you can) mince one small onion, and one clove of garlic. Heat up a sauce pan and sautee the onion and garlic in olive oil. Stir rapidly moving the ingredients so it does not stick too much to the pan. When translucent, deglaze with Sake. Yes, Sake. I find the gentle japanese rice wine a better substitute for any white wine. When the sauce pan is close to evaporated, add the jus from the tray where the chicken was roasted and incorporate it into the sauce. Let it reduce 1/2 so the flavors are more pronounced. Add 1T of butter and 1t of marscapone cheese. Whisk in the marscapone until silky smooth. Salt and Pepper to taste.
Remove pan from heat if the sauce is bubbling too vigorously. Or to a sauce boat.
Thirdly : Plating
Carve out your favorite portions of the chicken onto your plate. (A freshly roasted chicken will yield an amazingly juicy breast meat.) Take a tablespoon and sauce your dish according to your liking. Presentation is now up to you.
Accompanied with some homemade side-dishes, I'm sure this will be a winning recipe for your family.
Comments
»