Created with Sketch. ADD YOUR REVIEW 0 Reviews
Hands-on Time
55 Mins
Total Time
3 Hours
Yield
Makes 4 1/2 cups
Photo: Helen Norman

How to Make It

Step 1

Preheat oven to 450°. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35 to 45 minutes or until browned.

Step 2

Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook.)

Step 3

Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or until wine is reduced by three-fourths. Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours.

Step 4

Pour sauce through a fine wire-mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat.

Step 5

Whisk together cornstarch and 1 Tbsp. water. Whisk cornstarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer 10 minutes or to desired consistency. Stir in parsley and chives; add salt and pepper to taste.

Step 6

*2 to 3 lb. chicken backbones or wings may be substituted.

Ratings & Reviews