Categories: Dressing/Sauces
Ingredients
- Reserved carcasses from Molasses-Brined Roasted Chicken
- 1/2 sweet onion, thinly sliced
- 1 small carrot, sliced
- 1 celery rib, sliced
- 1 fresh thyme sprig
- 1 tbsp canola oil
- 1 cup dry white wine
- 1 tsp cornstarch
- 1 tbsp minced fresh parsley
- 1 tsp minced fresh chives
Directions
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Preheat oven to 450. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35-45 minutes or until browned.
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Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high, stirring occasionally, 3-4 minutes or until tender.
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Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3-5 minutes or until wine is reduced by 3/4s. Add carcass pieces and water to cover by 2 inches. Return to a boil over high; reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours.
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Pour sauce through a fine wire-mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes and skim fat from sauce. Bring sauce to a boil over medium-high.
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Whisk together cornstarch and 1 tbsp water. Whisk cornstarch mixture into sauce. Return to a boil over medium-high, stirring constantly. Reduce heat to low, and simmer 10 minutes or to desired consistency. Stir in parsley and chives; add salt and pepper to taste.