Bordelaise Sauce
Ingredients
- 5 lbs. chicken backs/bones
- Mirepoix
- • 2 cups onions diced
- • 2 cups carrots diced
- • 2 cups celery diced
- ½ cup vegetable oil
- 1 large onion
- Bouquet Garni (2 teaspoon each)
- • Fennel seed
- • Star Anise
- • Thyme
- • Peppercorns
- • Tarragon
- • Bay leaf (2)
- • Leaks (1/2 cup white part only)
- 1 750 ml bottle Anisette (Pernod or Meletti)
- ½ cup shallot
- 1 stick (1/2 cup) unsalted butter
- Additional Seasoning (1 to 2 teaspoons each
- • Salt
- • Pepper
- • Fennel seed
- • Tarragon
Instructions
- In a large stockpot add the chicken bones and cover with cold water. Bring to a boil and cook for 30 minutes or reduced by 25% (Skim the crud/foam from top)
- Top off with cold water refilling to the original level
- In a large roasting pan toss the mirepoix with 2 tablesoons vegetable oil salt and pepper and then roast at 400 degrees in the oven for 30 minutes
- Deglaze the roasting pan with ¼ of the bottle of anisette adding all to the stock pot
- Cut the onion in half, brush with vegetable oil and then blacken on a grill preheated to high for 10 to 15 minutes. Add to stock pot
- Assemble your Bouquet Garni combining in a cheesecloth pouch tied together with butcher’s twine. Add to stock pot
- Reduce by half on high
- At a half reduction, reduce to a simmer
- And continue to cook (12 to 24 hours of total cook time)
- Strain through a medium sieve
- Chill and skim excess fat
- Back in the stock pot sauté shallot with a little butter. Add back the stock. Add the remaining ¾ of the bottle of anisette
- Check flavor and add salt, pepper, anise seed and/or tarragon
- Reduce by ¾ (Attention at a ½ reduction skim foam)
- Add butter to finish