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Chicken Stock Sauce Recipes
Chicken Stock Sauce Recipes
Generally sauces are stocks thickened with various agents, but typically flour. From three basic stocks, chicken or white stock, fish (also considered a white stock) and brown stock cooks can create a myriad of wonderfully delicious sauces.
Chicken stock or white stock can be made from either chicken/turkey or veal bones, about two pounds.
If a subtle flavour is what you’re after use raw bones (chicken backs and wings) or the left over carcass from a roasting chicken/turkey. Veal soup bones are readily available from a local butcher. Place the carcass, chicken pieces or veal bones in a large stockpot with approximately 10 cups of cold water or enough to cover.
If you want a richer, darker stock, roast bones or raw pieces drizzled with extra virgin olive oil in a preheated oven, 425 degrees for 15 to 20 minutes prior to preparing stock. If using a carcass pull off as much meat as possible and reserve flesh for soup before roasting. Remove roasted bones and use the same procedure to make stock as mentioned above.
Add to the pot:
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
2 sprigs each tarragon, rosemary (if using dried herbs 1 to 1½ tbsps each)
6 whole peppercorns
4 minced or chopped garlic cloves
Make sure ingredients are completely covered with water and bring to a boil over high heat. Skim off any film that appears on the surface. When mixture comes to a rolling boil, reduce heat to low and gently simmer, uncovered, for a minimum of two hours and up to five for more concentrated flavour adding more water if necessary. If stock is allowed to go beyond barely bubbling it may turn cloudy so check it frequently. Also taste test for any further seasoning required.
Remove pot from heat and strain stock, using a fine sieve. If you plan on using the stock immediately strain into a clean stockpot. If not strain into shallow, airtight containers to allow it to cool more quickly. When cooled to room temperature, skim off any residue and seal. Stock will keep in the fridge for up to two days or can be frozen until needed.
Yield: approximately 8 cups depending on length of simmering.
Beef or brown stock is essentially made the same way with the same basic ingredients as for chicken/white stock. The only difference is to replace tarragon and rosemary with sweet marjoram and basil.
Whenever I prepare pork ribs I boil them prior to grilling. This is a simple way to kill two birds with one stone so to speak. Cover the ribs with water; add 3 or more tbsps Worcestershire sauce, 4 cloves crushed or minced garlic, a dash of cayenne pepper or chilli powder, a tsp each of cardamom and ginger powder and herbs of choice. When ribs are tender, but not quite falling off the bones, remove from the pot, set aside and strain the broth. Let the stock cool before freezing and remove the fat layer that accumulates on top. This is a great base for a variety of soups.
Yield is approximately 10 to 12 cups.
Note: many cooks believe pork is too fatty to produce good stock, but if you simmer bones slowly for an hour to an hour and a half, especially ribs, and skim off the fat it is excellent.
Fish stock is one of the easiest to prepare and should simmer no longer than 30 to 45 minutes to retain freshness and not mar the delicate flavour.
18 cups of water or enough to cover ingredients
2 to 4 pounds of trimmings, including the head, from white fish such as cod or whiting
*For Mirepoix (pronounced mier pwa)
2 medium sized onions, finely chopped
2 carrots, finely chopped
2 inside stalks celery, including leaves, finely chopped
½ C of parsley, finely chopped
2 sprig tarragon, finely chopped
6 whole peppercorns
2 or 3 tbsps finely grated lemon rind
Place all ingredients in a medium sized stockpot and simmer on medium heat, do not bring to a boil, for 30 to 45 minutes.
Strain into airtight containers, cool to room temperature and refrigerate or freeze.
Yield approximately 6 to 7 cups
Note: fish trimmings and heads are usually available from specialty seafood stores or some supermarkets.
*Mirepoix is a French term for a combination of carrots, celery and onions.
Besides stock, the other component in a sauce is the thickening agent, usually a cooked mixture of flour and butter (extra virgin olive oil may be substituted), not margarine, known as a roux. Cornstarch, mixed with a little cold water, is used to thicken both savoury and sweet sauces to produce a clear, glossy appearance. Cornstarch doesn’t reheat well so should only be used when the sauce will be served immediately.
Basic Roux (pronounced roo)
Roux is best prepared in a heavy bottomed or cast iron skillet depending on required use. Always cook slowly, stirring constantly for full-bodied toasty or nutty flavour and aroma.
½ C all-purpose flour
½ C butter (use clarified butter if desired)
Melt butter on medium high heat and slowly blend in flour in small amounts. Continue cooking for 5 minutes, stirring constantly. Reduce heat to medium and continue cooking, stirring constantly, for about 10 minutes until roux is reddish brown. It should be the colour of peanut butter. For a darker, richer roux cook and stir for an additional 5 minutes.
Note: roux measurements will change depending on the recipe.
A combination of stock and roux becomes the base for three classic sauces; Espagnole, Mornay and Veloute.
Espagnole sauce (pronounced es-puh n-yohl)
This rich brown sauce is generally served over meat. Most recipes call for Mirepoix, but as it has been included in making of the brown stock I have omitted that step.
3 tbsps butter, preferably unsalted
4 strips of bacon, chopped (use scissors, its easier)
2 large shallots, finely chopped
½ C mushrooms, finely chopped
¼ C flour
2 ½ to 3 C beef stock, warmed
2 tbsps each fresh parsley and oregano, chopped (use scissors, its easier)
2 tbsps tomato puree
pepper to taste
Place butter and bacon in a slightly preheated saucepan on medium high, cook 2 to 4 minutes just until bacon is crisp. Add shallots and mushrooms; cook 4 to 6 minutes until softened.
Add tomato puree and continue to cook 1 or 2 minutes.
Lower heat to simmer and slowly add the flour, cook whisking constantly. until the roux is dark brown, approximately 6 to 8 minutes.
Remove from heat and slowly whisk in beef stock.
Place back on heat and simmer, stirring occasionally until reduced by approximately a third and slightly thickened, 45 minutes to an hour.
Strain, if desired, and serve immediately or cool in fridge.
Yield approximately 1 ½ to 2 Cups
Note: the bacon, shallots and mushrooms add texture to the sauce.
This delicate, creamy white sauce is the base for Coquille St. Jacques or Alfredo. It compliments any seafood, pasta or vegetable dish.
5 tsp butter
5 tsp flour
½ C milk or cream for a richer rendition
½ to 1/3 C chicken stock, warmed
¼ C grated parmesan, romano or asiago cheese
Melt butter over moderate heat in a medium saucepan.
Slowly blend in flour, cook, constantly stirring until smooth.
Remove from heat and add milk and chicken stock to combine.
Return to heat and bring to a boil stirring constantly to avoid lumping, if mixture becomes too thick add small amounts of milk until desired consistency is achieved.
Bring to a light boil (1 minute), remove from heat and blend in cheese.
Yield approximately 1 cup
Veloute sauce (pronounced veh-loo-TAY)
This recipe can be made from white stock (fish, chicken or veal) and is versatile in that many other sauces can be prepared by simply adding additional ingredients.
Note: Bones for veloute sauce should not have been roasted.
2 tbsp butter
2 tbsp flour
2 C hot white stock
Salt and pepper to taste
Melt butter in a medium saucepan on medium high heat. Add flour to make a roux and stir constantly until lightly browned with a nutty or toasted aroma.
Reduce heat to medium and add hot stock slowly, bring to a soft, rolling boil.
Lower heat to simmer and whisk constantly to create a smooth velvety
consistency, the process may take from 5-10 minutes.
Yield approximately 1 ½ cups