Shallot Scented Chicken Sauce
|Chicken bones and trimmings||1 Pound|
|Shallots||3 , peeled and chopped|
|Chopped mushrooms/Mushroom trimmings||1⁄4 Cup (4 tbs)|
|Rich chicken stock||1 1⁄2 Quart (Cold)|
|Arrowroot||2 Tablespoon, mixed with 2 tablespoons dry white wine|
|Dry white wine||2 Tablespoon|
Put the bones, shallots, mushrooms, and stock in a 3-quart pot and bring to a boil over high heat, skimming constantly.
Lower the heat and simmer, uncovered, until reduced by half, skimming often.
Return to a boil and whisk in the arrowroot mixture, which will instantly thicken the sauce.
Reduce the heat and simmer for 5 minutes more.
Strain, let cool, chill, and remove the congealed fat.