Pepper Sauce

By gstark

Ingredients

• Faux Veal Stock - Can be used for both sauces.
• 1/4 oil
• 2 pounds chicken thighs or drumsticks
• 2 cups yellow onion, large dice
• 1 cup celery, large dice
• 1 cup carrot, large dice
• 2 tbsp tomato paste
• 4 - 141/2 oz cans of beef froth (Swanson low sodium)
• 2 Tbsp butter
• 1 Tbsp cracked peppercorns
• ROUX
• 4 tbsp butter
• 1/4 cup flour

Preparation

Step 1

In medium saucepan over med high heat, saute chicken in oil until brown on all sides. Transfer to a poot.
Saute onion, carrot and celery for about 5 minutes or until slightly browned. add tomato paste and cook for a couple of minutes. Add beef broth, chicken broth and cooked chicken to the pan.
Bring to a boil then simmer for apprx 1 hour. Strain.
You should have about 2 cups of strained broth. If less add a little water of broth.

In small saucepan combine butter and peppercorns.
Increase heat to high. Allow the pepper to sizzle for a minute or so then add the broth, bring to a boil then reduce the heat to a simmer.

In a small saucepan, melt butter, add flour and mix to create roux. Cook over low heat about 1 minute. Whisk in the broth/wine mixture and bring it to a boil. Reduce the heat and allow it to simmer about 1 minute. Remove from heat, cover and set aside until needed.