Brown Sauce for Poultry

Name: Brown Sauce for Poultry
Yield: 1½ cups.
Ingredients: 1 tablespoon tomato paste; 1 cup chicken broth; 1 cup water; 2 tablespoons flour; ½ cup dry white wine; Salt and freshly ground pepper; Salt and freshly ground pepper; ½ cup chopped onion; ¼ cup chopped celery; 3 sprigs fresh thyme, or ½ teaspoon dried; ½ cup chopped carrots; ½ bay leaf; 3 sprigs fresh parsley; Necks, feet, and gizzards from the 8 squabs (see note); 1 tablespoon oil; Necks, feet, and gizzards from the 8 squabs (see note); Necks, feet, and gizzards from the 8 squabs (see note)

Preparation info

1½ cups
.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 tablespoon oil
Necks, feet, and gizzards from the 8 squabs (see note)
Salt and freshly ground

Sauce

Method

Heat the oil in a small heavy saucepan and add the necks, feet, and gizzards. Sprinkle with salt and pepper. Cook, stirring frequently, until parts are nicely browned all over. Drain.
Return the squab pieces to the saucepan and add the celery, onion, carrots, thyme, parsley, and bay leaf. Continue cooking, stirring occasionally, about 5 minutes.
Sprinkle