Brown Sauce

Name: Brown Sauce
Total time: 1 h 45 min
Yield: About 3 1/2 cups
Ingredients: 5 pounds bony chicken parts such as wings, backs and necks; 1 1/2 cups coarsely chopped onions; 1 1/2 cups coarsely chopped carrots; 1 1/2 cups coarsely chopped celery; 12 sprigs parsley; 1 teaspoon dried thyme; 2 small bay leaves; 4 cups fresh or canned chicken broth; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons butter; 2 tablespoons finely chopped shallots; 5 ounces pheasant livers (or use chicken livers); 2 tablespoons Cognac; 3 ounces canned, or, preferably, fresh pate of foie gras

By Craig Claiborne

Total Time: About 1 hour 45 minutes
Rating: 3(8)
Comments: Read comments

Featured in: A DARING CLASSICIST UPDATES CUISINE

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 3½ cups

5pounds bony chicken parts such as wings, backs and necks
1½cups coarsely chopped onions
1½cups coarsely chopped carrots
1½cups coarsely chopped celery
12sprigs parsley
1teaspoon dried thyme
2small bay leaves
4cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons butter
2tablespoons finely chopped shallots
5ounces pheasant livers (or use chicken livers)
2tablespoons Cognac
3ounces canned, or, preferably, fresh pate of foie gras

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut the chicken pieces into 2-inch lengths, leaving the skin on but discarding excess fat. Place the pieces in a heavy skillet and cook, without adding oil or other fat, about 30 minutes, stirring frequently. The chicken skin will give up its own fat. The pieces should be quite brown but not burned.
Step 2
Add the onions, carrots, celery, parsley sprigs, thyme and bay leaves and cook, uncovered, about 30 minutes longer, stirring frequently.
Step 3
Add the chicken broth, salt and pepper. Cook 20 minutes, stirring.
Step 4
Pour the mixture into a food press or food mill, pressing the solids to extract as much liquid as possible. Discard the solids. There should be about 3 cups of sauce.
Step 5
Heat the butter in a skillet and add the shallots and livers. Cook, stirring and turning the livers often, about 2 minutes. Add the Cognac.
Step 6
Pour the sauce into the container of a food processor or electric blender and add the cooked livers and the foie gras. Blend as thoroughly as possible. Return the sauce to a saucepan and reheat gently. Do not overcook or the livers will become grainy. Add salt and pepper.