Chicken Butter Sauce

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Step 1

1. Heat a large pan and add the oil followed by the onions and sweat down until starting to caramelise then add the rest of your vegetables.

Step 2

2. Keep cooking on a medium heat until softened and just starting to colour. Add the peppercorns, thyme, rosemary and chicken bones.

Step 3

3. Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes.

Step 4

4. Strain this through a fine sieve into a clean pan and bring to the boil.

Step 5

5. Add the whipping cream and sriracha and reduce for a further 10 minutes.

Step 6

6. Remove from the heat and add the butter and blend with a hand blender until fully emulsified.

Step 7

7. Serve with fried or roast chicken. We’ve also topped with Szechuan honey.

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