The right sauce can make even simple roast chicken an exquisite gastronomic pleasure. Sauce with white wine, lemon flavor, garlic or mayonnaise and butter are classics of the genre to which we decided to add another ingredient for the sole purpose to strengthen the fragrance of the dishes.
Sauce with white wine, butter and chives
Ingredients: 1/3 cup finely chopped onion 1/2 cup chicken broth 1/4 cup dry white wine 2 tablespoons white wine vinegar, 2 tablespoons butter, 2 tablespoons finely chopped fresh chives.
Method of preparation: Heat a skillet over medium-high heat and add a little vegetable oil for cooking. Fry finely chopped onions. Sauté for about 2 minutes, stirring frequently. To the so-prepared sauce add chicken broth, white wine and white wine vinegar. The mixture should boil. The sauce cooks until reduced and the liquid evaporated with a quantity equal to 1/4 cup (about 5 minutes cooking). The mixture is removed from heat, mix in butter and fresh chives.
Sauce with parsley and pine nuts
Method of preparation: Grind the pine nuts. Combine all ingredients together with them in a food processor and mix until the mixture is smooth.
Sauce with garlic, rosemary and maple syrup
Ingredients: 2 tablespoons olive oil 2 cloves garlic - crushed 1/4 cup dry white wine 1/4 cup chicken broth, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, 3/4 teaspoon chopped fresh rosemary 1/2 teaspoon freshly ground black pepper.
Method of products: Heat oil in a skillet over medium-high heat. Add milled garlic in the pan. Cook 30 seconds, stirring constantly. Insert the wine, chicken broth, maple syrup and Dijon mustard, and wait for it to boil. Cook it while evaporating quarter cup of liquid (about 5 minutes), stirring occasionally. Remove the sauce from heat and add rosemary and pepper to it.
Mayonnaise and lemon juice sauce
Method of preparation: Crush the garlic, so to release the juice. Add in a container all ingredients and mix well. The sauce is ready.
Sauce with ginger, chilli and orange marmalade
Ingredients: 1 tablespoon grated ginger, 2/3 cup chicken broth, 3 tablespoons orange marmalade, 1 and 1/2 tablespoons soy sauce, low salt, 1 and 1/2 tablespoon fresh lemon juice, 3/4 teaspoon hot chili sauce.
Method of preparation: Heat a little vegetable oil in a skillet over medium-high heat. Add the grated ginger, fry for 1 minute, stirring constantly. Pour the other ingredients: chicken broth, orange marmalade and soy sauce in and wait for it to boil. Cook until the mixture thickens. Sauce is mixed with fresh lemon juice and hot sauce.
Method of preparation: Gather all the ingredients you need to prepare for this sauce. Start by making a roux from the butter and flour and keep aside. In a saucepan, add the chicken broth, thyme sprigs and the juice of the prepared chicken and bring to a boil. Reduce the heat and allow the mixture to simmer slowly. Cook the sauce over low heat for about 10 minutes until you reach the desired consistency.
Season with salt and pepper to taste, strain and remove the thyme sprigs.
Ingredients: 3 egg yolks, 100g butter, melted until it begins to bubble, 2 tbsp lemon juice 1/4 tsp salt, a pinch of white pepper, 2 tablespoons chicken broth, half an onion, peppercorns.
Preparation: Cut the onion and boil it with a little black pepper. Put the egg yolks, lemon juice, cooked onion, broth, salt and pepper in a blender. Mix all ingredients on a high speed for 30 sec. Then, while still whipping, slowly add the melted butter. Mix until it’s a homogeneous mixture.