Beaujolais Sauce for Poultry

Name: Beaujolais Sauce for Poultry (Sauce beaujolaise pour volaille)
Prep time: 1 h
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: 600 g (1 lb 5 oz) chicken trimmings (wings, necks, carcasses, etc.); 600 g (1 lb 5 oz) chicken trimmings (wings, necks, carcasses, etc.); 600 g (1 lb 5 oz) chicken trimmings (wings, necks, carcasses, etc.); 600 g (1 lb 5 oz) chicken trimmings (wings, necks, carcasses, etc.); 100 g (3½ oz) butter; 2 tablespoons flour; 1 carrot; 1 onion; 1 leek; 4 shallots; 1 stick of celery; 3 cloves of garlic; 2 bay leaves; a sprig of thyme; 2 cloves; 2 litres (3½ pints) strong red wine; 500 ml (16 fl. oz) veal stock (optional); salt, freshly ground pepper; salt, freshly ground pepper

Sauce beaujolaise pour volaille

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

600 g (1 lb 5 oz) chicken trimmings (wings, neck

Europe
France
Sauce
Summer

Method

Chop the chicken trimmings and bones into large pieces and brown them in butter in a large saucepan. Add the flavourings and sprinkle with flour, stirring it in well.

Add the red wine, bring it to the boil and flame it; then add the veal stock, if you have it, to strengthen the flavour.

Season and leave to simmer gently for 1 hour. The sauce will reduce somewhat and develop its