| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour10 |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Bacon fat |
| 1 |
tb |
Garlic; chopped |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Shallot; chopped |
| 1 |
|
Carrot; chopped |
| 1 |
|
Stalk celery; chopped |
| 2 |
tb |
White wine vinegar |
| 1/2 |
lb |
Chicken bones; roaster |
| 1 |
ts |
Black peppercorns |
| 1 |
|
Chili de Arbol |
| 1/2 |
|
Bay leaf |
| 3 |
c |
Chicken stock |
| 1 |
c |
Veal demi-glace |
| 1/8 |
bn |
Basil; steeped |
| 1/8 |
bn |
Oregano; steeped |
| 1/2 |
|
Lemon; juiced |
|
|
Kosher salt; to taste |
|
|
Cracked black pepper; to taste |
| 1 |
|
Onion; sliced, chopped and |
|
|
; caramelized |
INSTRUCTIONS
In a medium hot saute pan add bacon fat and garlic and lightly toast.
Add onions, shallots, carrots and celery and caramelize.
Deglaze with vinegar and reduce slightly.
Place chicken bones, black peppercorns, chili, and bay leaf in the
pot. Cover with chicken stock and veal demi-glace.
Bring to a boil, then reduce to a simmer for 1 1/4 hours. Skim the
scum off the top every 5 minutes.
Strain through a large hole china cap and return to the heat and
simmer on low until the fat rises to the top, then skim it off.
Add in basil and oregano for 5 minutes, then remove.
Season with lemon juice, strain through a chinois.
Finish with salt, pepper and caramelized onions.
CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN
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