Chicken Sauce with Curaçao
This sauce has a very light consistency, almost like a thin gravy. This sauce goes particularly well with roast or pan-fried poussin or pigeon
Overview
A delicate, sophisticated sauce featuring orange liqueur richness balanced by light brothiness. The aromatic star anise complements tender poultry beautifully, creating an elegant accompaniment with subtle depth and aromatic complexity.
Ingredients
Protein & aromatics
- 250 grams Chicken wings
- 22 tablespoons groundnut oil
- 260 grams shallots (diced)
- 280 grams carrots (diced)
- 260 grams celery (diced)
- 24 star anise (coarsely chopped)
Liquid
- 22 tablespoons Curaçao
- 2200 ml Chicken Stock
- 2200 ml Veal stock
Finishing
- 230 grams butter (chilled and diced)
- salt
- pepper
Method
Stage 1 - Blanch & brown chicken
- Plunge the chicken wings and necks into a pan of boiling water and blanch for 2 minutes.
- Drain and refresh in cold water, then drain thoroughly.
- Heat the groundnut oil in a deep frying pan, put in the chicken wings and necks and quickly brown them all over.
- Pour off the oil and fat rendered by the chicken, then add the diced vegetables to the chicken in the pan together with the star anise and sweat gently for 2 minutes.
Stage 2 - Add liqueur & reduce
- Add the Curaçao and cook for 1 minute, then pour in the chicken stock and bring to the boil over a high heat.
- Bubble vigorously to reduce the stock by half.
Stage 3 - Add veal stock & cook
- Now pour in the veal stock and lower the heat.
- Simmer gently for 20 minutes.
Stage 4 - Finish
- Pass the sauce through a fine-meshed conical sieve into a clean pan, whisk in the butter a little at a time and season to taste with salt and pepper.
- Serve immediately.
Notes
- Star anise: This distinctive spice defines the sauce; use whole and coarsely chop for maximum flavour.
- Chicken blanching: This removes impurities, resulting in cleaner-tasting, lighter sauce.
- Vigorous reduction: The first stock reduction concentrates flavours significantly; don't skip or rush this step.
Serving
Serve immediately with roasted or pan-fried poussin, pigeon, guinea fowl, or other delicate poultry.
Storage
- Best eaten immediately after preparation.
- Keeps refrigerated for 1 day; reheat gently, stirring constantly to prevent emulsion breaking.
- Does not freeze well due to butter emulsion and liqueur content.
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