Base Recipes: Court Bouillon, Chicken Jus, and Sauce Perigueux

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5370.JPG Status: draft, needs Cheesy review

Cheesy Summary

Reference page for three reusable foundations: court bouillon, chicken jus, and Sauce Perigueux. Several Daniel recipe pages point back to these base recipes, so this file should become a library dependency hub.

Court Bouillon

Yield: about 1 gallon

Ingredients

• 5 tablespoons coarse sea salt
• 1/4 cup black peppercorns
• 1 1/2 tablespoons coriander seeds
• 2 star anise
• 6 medium carrots, peeled and sliced
• 4 onions, peeled and sliced
• 1 head fennel, sliced
• 10 cloves garlic, peeled
• 1 piece ginger, about 1 inch, peeled and sliced
• 1 bay leaf
• 2 basil stems
• Peels and juice of 1 orange
• 1 cup dry white wine
• 1/2 cup white vinegar
• Water, enough to make the stock base

Method

1. Combine water with salt, spices, vegetables, orange peel, orange juice, and herbs in a large stockpot.
2. Bring to a boil, then reduce to a simmer.
3. Simmer about 20 minutes.
4. Add the white wine and vinegar and continue simmering briefly.
5. Strain and chill.

Chicken Jus

Yield: about 1 cup

Ingredients

• 2 tablespoons canola oil
• 4 pounds chicken bones and/or wings, chopped into 1-inch pieces, rinsed, and patted dry
• 1 small onion, thinly sliced
• 1 stalk celery, thinly sliced
• 5 medium shallots, thinly sliced
• 6 cloves garlic, peeled and smashed
• 1 cup dry white wine
• 3 quarts Chicken Stock, referenced from page 368, or water
• 2 parsley stems
• 2 thyme branches

Method

1. Brown the chicken bones well in canola oil.
2. Remove the bones and pour off excess fat, leaving a small amount in the pan.
3. Add onion, celery, shallots, and garlic and cook until translucent.
4. Deglaze with part of the white wine and reduce.
5. Return the bones and cook briefly with the vegetables.
6. Add remaining wine and chicken stock or water.
7. Bring to a boil, skim, then lower to a steady simmer.
8. Add parsley and thyme and simmer about 30 minutes, skimming as needed.
9. Strain through a colander, then through a fine sieve.
10. Reduce until thick enough to coat the back of a spoon.
11. Chill and store refrigerated for up to 4 days, or freeze.

Sauce Perigueux

Yield: about 1 cup

Ingredients

• 1 tablespoon butter
• 1 small shallot, minced
• 1 tablespoon fresh or canned chopped black truffle
• 1/2 small clove garlic, minced
• 2 tablespoons Madeira
• 2 tablespoons truffle juice, optional
• 1 cup Chicken Jus, referenced from page 369
• 2 tablespoons Chicken Stock, referenced from page 368

Method

1. Melt butter in a small saucepan.
2. Add shallot, black truffle, and garlic and cook until the shallot is translucent.
3. Add Madeira and truffle juice and reduce by half.
4. Add chicken jus and chicken stock.
5. Bring to a simmer and skim any foam.
6. Hold warm or chill until needed.

Cheesy Upload Notes

• Upload as reusable base recipes, not plated dishes.
• Link Chicken Jus wherever a recipe references page 369.
• Link Chicken Stock separately once page 368 is reconstructed.

Confidence Notes

• Court bouillon and chicken jus are readable but the lower court-bouillon method is partly obscured by the page edge/finger.
• Sauce Perigueux is mostly readable.
• This reconstruction is paraphrased and should be verified before upload-ready status.