Brown Sauce Recipe

Name: Brown Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut the chicken pieces into 2-inch lengths, leaving the skin on but discarding excess fat.
2
Place the pieces in a heavy skillet and cook, without adding oil or other fat, about 30 minutes, stirring frequently.
3
The chicken skin will give up its own fat.
4
The pieces should be quite brown but not burned.
5
Add the onions, carrots, celery, parsley sprigs, thyme and bay leaves and cook, uncovered, about 30 minutes longer, stirring frequently.
6
Add the chicken broth, salt and pepper.
7
Cook 20 minutes, stirring.
8
Pour the mixture into a food press or food mill, pressing the solids to extract as much liquid as possible.
9
Discard the solids.
10
There should be about 3 cups of sauce.
11
Heat the butter in a skillet and add the shallots and livers.
12
Cook, stirring and turning the livers often, about 2 minutes.
13
Add the Cognac.
14
Pour the sauce into the container of a food processor or electric blender and add the cooked livers and the foie gras.
15
Blend as thoroughly as possible.
16
Return the sauce to a saucepan and reheat gently.
17
Do not overcook or the livers will become grainy.
18
Add salt and pepper.

1476

kcal

Calories

Fat

Carbs

253

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Brown Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions