Make the stock first as it beats any store bought chicken stock hands down and you can do this 2 days ahead.
Ingredients for stock
1 Chicken carcass, cut into smaller pieces
1 Yellow Onion, cut into half
1 Carrot, cut into big chunks
1 rib of Celery
5 pips Garlic, smashed opt
the hard stubs from the mushroom
Lay a foil on a large baking tray, place all the above on it and bake at 140 degrees centrigrade for 1 hour.
Remove from oven place all the above including all the drippings and if there are any residual, which is the "good stuff" remove it gently from the foil and place in the pot. Add water to cover the level of the bones and veg and bring it to a boil. Once it has boiled, lower the heat to medium low and allow it to simmer for 1 - 2 hours and skim off the scum from the surface. If you wish you can also add 2 Tablespoon of white wine during the simmering period, which will give your stock an extra umph.
Cool completely & then store it in a tight fitting tupperware till the day you want to make the Mushroom Sauce. You can do this *stock 2 days in advance before you want to roast. By roasting it first and then boiling to make the stock, the net result is that your stock will be more robust and deeper in colour than just boiling the stock without roasting the bones and veg first. Of course in a sense it is more work but I always advocate myself and anyone who learns from me, that walking an extra mile has its own advantages.
Ingredients for Mushroom Sauce
2 Tablesp Oil
2 Big Yellow Onions
200 gm Fresh Button Mushrooms
2 Tablesp Flour, sieved
2 cups *stock
4 teasp Light Soya Sauce
4 teasp Tomato Sauce, must add
1 teasp Sugar
1/8 teasp Freshly coarsely grounded Black Pepper [to be added last to give a zing]
Method for Mushroom Sauce
- Remove the *stock from the fridge and let it thaw at room temperature for 30 minutes.
- Heat 2 Tablesp oil & saute/sweat/fry the Yellow Onions.
- Add in the mushrooms & saute it for 3 minutes.
- Add in the flour gradually and stir same till it combines and becomes a smooth mixture.
- Then add in the light soya sauce, tomato sauce, sugar & the *stock & bring it to a boil.
- Add in the freshly grounded black pepper. Taste and adjust to your liking. Serve it as an accomplyment to any roast chicken.
Till my next post, xoxo, Ophelia