by 
| nutritional information (per serving) | |
|---|---|
| 618 | calories |
| 40g | Fat |
| 28g | carbohydrates |
| 18g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 to 8 | |
| amount per serving | |
| calories | 618 |
| % Daily Value* | |
| 40g | 51% |
| Saturated Fat 17g | 85% |
| 111 mg | 37% |
| 523 mg | 23% |
| 28g | 10% |
| dietary fiber 3g | 9% |
| total sugar 3g | |
| 18g | |
| Vitamin C 12 mg | 60% |
| Calcium 60 mg | 5% |
| iron 3 mg | 15% |
| Potassium 582 mg | 12% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This sauce is not for the faint of heart. It's for the true taste seeker: the home cook for whom humble drippings just won't cut it. The key to preparing this recipe is to treat each step as a building block on the way to intense aroma and flavor. So don't be afraid to sear the veggies a little more than you normally would or add a little more wine to the mix.
We start by frying chicken wings over extremely high heat—the gristles and skin help give the resulting broth a smooth texture. The wings are then cooked with a long-simmered mixture of bacon, tomato, garlic and other flavorful goodies, double-fortified with dried mushrooms.
After straining, the broth is thickened with a toasted roux similar to the butter and flour combination used in traditional gumbo. This roux not only thickens the sauce, but also provides a nutty base.
The resulting sauce would be complete if it weren't for our ultimate finishing touch: we whisk together sherry vinegar for a smoky twist, soy sauce for an umami punch, a touch of hot sauce for unexpected spiciness, and butter to smooth out the texture. That's all. Somehow (wink, wink). This year, dive deep and surprise your friends and family with our absolute scoop.
“With all the strong umami ingredients and flavor-building techniques, I was actually worried that the sauce might be too intense. It is definitely rich, but very aromatic and balanced. It would pair well with duck, turkey, or beef.” —Young Sun Huh
For the bones:
1 1/2 Pound mixed poultry parts and bones (necks, backs, wing), cut into 2-inch pieces
1 tablespoon vegetable oil
1 Cup red winebroth or water
For the Pincage:
1 tablespoon olive oil
2 stripes baconchopped
1 large Onioncut
1 carrotcut
1 rib celerycut
1 Head Garlichalved widthwise
3-4 branches fresh thyme
1 branch fresh rosemary
1 fresh Bay leaf
2 tablespoon tomato paste
1 Bottle red wine
For the broth:
1 small pile fresh flat-leaf parsley
5 branches fresh thyme
5 branches fresh sage
2 fresh bay leaves
2 ounces dried mushroom Pieces like porcini mushrooms and shiitake
For the gumbo roux:
1 floor unsalted buttermore as needed
1/2 Cup all purpose flourmore as needed
End:
2 tablespoon cold unsalted butter, cut into small pieces
2 teaspoon i am willow
1 teaspoon sherry vinegaror to taste
2 dashes Frank's Red Hot Sauceor to taste
Kosher salttaste good
Freshly ground black peppertaste good
Prepare the bones
Gather the ingredients.
The Spruce / Christine Ma
Place a sheet pan in the oven and preheat to 200°C. Mix the bones with the oil and add them to the hot sheet pan in a single layer. Roast for about 30 to 40 minutes until well browned.
The Spruce / Christine Ma
Remove from the oven and place the bones in a soup pot.
The Spruce / Christine Ma
While the sheet pan is still hot, add the wine (or broth or water) and scrape off any browned bits. Pour the delicious bone-in treat into the stockpot and set aside.
The Spruce / Christine Ma
Make the pincage
Gather the ingredients.
The Spruce / Christine Ma
Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook until tender, about 3 to 4 minutes. Add onion, carrot, celery, garlic, thyme, rosemary, and bay leaf and sauté, stirring occasionally, until well browned, 8 to 10 minutes.
The Spruce / Christine Ma
Add the tomato paste and continue cooking, stirring occasionally, until deeply caramelized.
The Spruce / Christine Ma
Increase the heat to high, pour in the bottle of red wine and cook, stirring, until reduced by half, 8 to 10 minutes. The vegetable mixture should be dark brown and jammy; Place in the soup pot with the bones.
The Spruce / Christine Ma
Make the broth
Gather the ingredients.
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Tie the parsley, thyme, sage and bay leaves together with a piece of kitchen twine. Add to the pot with the bones along with the dried mushrooms. Pour enough cold water into the pot to cover 3 to 4 inches.
The Spruce / Christine Ma
Bring to a boil over high heat, then simmer over low heat. Simmer for 8 hours, skimming off the foam from above.
The Spruce / Christine Ma
Strain the broth and discard the solids. Chill in the fridge overnight.
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Make the sauce
Gather the ingredients.
The Spruce / Christine Ma
The next day, make the gumbo roux: Melt the butter in a 12-inch skillet over medium-high heat. Add the flour.
The Spruce / Christine Ma
Cook, stirring constantly, until the roux is the color of peanut butter, about 15 minutes. It should be the consistency of wet sand – add more flour or butter to adjust if needed. Put aside.
The Spruce / Christine Ma
Remove the broth from the fridge, peel and discard the solidified fat from the top. Pour the broth into a saucepan and bring to a simmer over medium-high heat. You should have about 2 1/2 cups of broth. If you have less, add more water. If you have more, let the broth simmer longer to reduce the liquid.
The Spruce / Christine Ma
To finish the sauce: Using an immersion blender, add 1 scoop of the gumbo roux (you may need more or less to achieve desired consistency) into the broth and blend until smooth. Bring to a boil, stirring constantly, until thickened. simmer for about 5 minutes.
The Spruce / Christine Ma
Add butter, soy sauce, sherry vinegar and hot sauce and stir until smooth. Season with salt and pepper. Serve hot.
The Spruce / Christine Ma
