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Creme de volaille & corn sauce



​2 kg

chicken bones and trimmings

300 grams

onion

200 grams

shallots

250 grams

mushrooms

300 grams

white wine

500 grams

cream

1 bulb

garlic

3 sprigs

thyme

1

corn

salt & white wine vinegar

First chop the bones and trimmings in smaller more workable pieces. Now add a drizzle of oil to a hot frying pan and pan fry the chicken trimmings till golden brown on all sides. Meanwhile cut the onion in half and clean them. Now chop them. Once that’s done you can do the same with the shallots. If you’re not able to find shallot, use a total of 600 grams of onion. Now once the chicken is golden transfer it into a big pot and continue pan frying the remaining trimmings till all is golden and delicious! You’ll probably end up with a lot of leftover chicken fat. Don’t throw this away, it’s great to use to confit or pan frying. Now transfer the sliced onion and shallots into the frying pan and pan fry on a medium heat till a light golden color starts to form. Then add it to the chicken bones. After that pan fry the mushrooms. I still had some leftover chantarelles, but a plain button mushroom is also very delicious! Once golden add those as well to the big pot and then deglaze the frying pan with the white wine. Let this simmer for a minute and then pour it into the big pot together with the cream and enough water to submerge all the ingredients. Now also add the bulb of garlic that’s cut in half and the sprigs of thyme. Bring this to a simmer and then continue heating on the lowest heat for 8 hours. After that pass the sauce through a fine sieve and let it drain for at least 30 minutes, so you don’t waste a single drop! Once that’s done use a small ladle to remove any fat that’s floating on top. Then cut all the kernels off the corn and add it to the sauce. Bring this to a boil for 5 minutes before blending it till smooth. This takes around 2 to 3 minutes. After that pass the sauce through a fine sauce sieve and use the back of a spatula to tap the sieve. This makes the whole process a lot easier. Now if needed reduce the sauce and then season it with some salt and when necessary, a drizzle of the white wine vinegar. You need to add the vinegar when the sauce is to fat. The vinegar will balance this.





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