Chicken Butter Sauce

Directions

1. 1

   Heat a large pan and add the oil followed by the onions and sweat down until starting to caramelise then add the rest of your vegetables.

2. 2

   Keep cooking on a medium heat until softened and just starting to colour. Add the peppercorns, thyme, rosemary and chicken bones.

3. 3

   Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes.

4. 4

   Strain this through a fine sieve into a clean pan and bring to the boil.

5. 5

   Add the whipping cream and sriracha and reduce for a further 10 minutes.

6. 6

   Remove from the heat and add the butter and blend with a hand blender until fully emulsified.

7. 7

   Serve with fried or roast chicken. We’ve also topped with Szechuan honey.