Tomato Flavored Brown Sauce
|Vegetable oil||2 Teaspoon|
|Chicken wing tips and neck||1 , chopped into several pieces (1 Bird)|
|Onion||1⁄2 , diced|
|Carrot||1⁄2 , diced|
|Chicken stock||1 Cup (16 tbs)|
|Fresh tomatoes/Canned plum tomatoes||2 , coarsely chopped|
|Dried thyme||1 Pinch|
|Bay leaf||1⁄2 Small|
|Cold water||2 Tablespoon|
|Tomato paste||1 Teaspoon|
|Potato starch/Arrowroot/cornstarch||1 Teaspoon|
Heat oil in heavy medium saucepan over medium-high heat.
Add wing tips, neck, onion and carrot and saute just until well browned.
Stir in stock, tomatoes, thyme and bay leaf.
Bring to boil, stirring constantly.
Reduce heat to very low and simmer uncovered about 45 minutes.
Strain stock into another medium saucepan, pressing on vegetables to extract all liquid.
Skim as much fat as possible from surface.
Simmer over medium heat until reduced to 2/3 cup.
Blend cold water into tomato paste in small bowl.
Add potato starch and whisk to form smooth paste.
Gradually whisk mixture into simmering sauce.
Return to boil, whisking constantly until thickened.