Miso Chicken Butter Sauce

Makes enough to serve 6

2 shallots sliced

2 carrots peeled and sliced

4 garlic cloves

10-12 mushrooms sliced

Handful of thyme sprigs

1 bay leaf

Roasted chicken bones

150ml white wine

1 litre brown chicken stock

200ml double cream

150g cold unsalted butter (lots of salt in this)

Squeeze of lemon

Few drops sherry vinegar

1 tbsp white miso paste

Handful chopped chives

1. soften the shallot and carrot with a pinch of salt in a little oil

2. Then add the garlic and mushrooms after 2 mins add the thyme and bay

3. Add the roasted chicken bones then deglaze with white wine, reduce by 1/2 then add the stock and simmer/reduce by 1/2 again.

4. Strain and reduce to a sauce/coating consistency. Add the cream then reduce the heat and whisk in the cold butter

5. Finish with lemon juice, vinegar and the miso paste to taste (add small amounts until you’re happy)

6. Add the chives just before serving

#sauce #reels