Poultry cream sauce

Making a sauce and fond in only 20 minutes.

Poultry cream sauce Cream Chicken stock


Poultry cream sauce

2 l Debic Culinaire Original 20%

100 ml Debic Roast & Fry

2 l Chicken stock (see related recipe)

10 chicken wings

1 onion

1/2 carrot

1/2 leek

50 g celery

1 tomato

50 g celeriac

10 white peppercorns, crushed

3 mace


Poultry cream sauce

Wash the vegetables and cut into equal pieces.

Warm up the Debic Roast & Fry and put all the vegetables except the onion and tomato on.

For the onion, heat Debic Roast & Fry and fry until brown.

Cut the tomato in half.

Roast the chicken wings in the oven at 250 ˚C until brown.

Add the chicken wings to the pan with the chicken stock.

Add the cooking cream and heat to boiling point.

Place the lid on the pan and cook for 20 minutes on low heat.

The pan should continue to steam a little.

Place the pan under cold running water.

As soon as there is no pressure left on the pan, you can remove the lid.

You can check this by first opening the valve and making sure that no steam comes out, after remove the lid.

Pass the sauce through a fine sieve and reduce to the desired thickness.