Citrus Sauce for Roasted Poultry
Source of Recipe
John Sedlar in Food & Wine Magazine
Recipe Introduction
The original recipe is for pan roasted chicken with this sauce. I didn't make the chicken, I just wanted a good sauce to serve with some plain roasted turkey that I intended to make. This is a good sauce, but VERY thin. I think that a little bit of a cornstarch slurry would be a good addition. Instead of the chicken bones that the original recipe called for, I used a pack of chicken wings and I did something interesting and ultimately delicious with the wings - after I added the citrus juice and simmered it, I removed the wings from the sauce, brushed them with honey and broiled them until the skin was crisp and dark. They were tender and really, really flavorful. So I got a meal out of what would otherwise have been thrown away. You can make this a day or two ahead of time. See the "MAKE AHEAD TIP" in the directions.
List of Ingredients
2 navel oranges
2 limes
Six chicken wings, cut into 3 pieces each
2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 large garlic clove, coarsely chopped
1 thyme sprig
1 cup dry white wine
3 cups chicken stock or low-sodium broth
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon unsalted butter
Recipe
Cut 6 strips of zest from the oranges and 4 from the limes. Peel and section the fruit, leaving no pith on the sections. Work over a bowl to catch the juices. Reserve 1/2 cup of the juice [I had to add a little orange juice to get 1/2 cup].
In a large skillet, heat the vegetable oil over medium-high heat. Brown the wings well in the oil, about 4 minutes. Add the onion, garlic and thyme and cook over medium heat, stirring occasionally, until the onion is browned (about 5 minutes). Increase the heat to medium-high and add the wine. Boil until reduced to 1/2 cup. Add the stock and the zest and simmer over medium heat until reduced by half - about 10 minutes. Add the reserved citrus juice and simmer for 10 more minutes. Strain into a saucepan (here is where you would remove the wings, if you are going to broil them) and boil over high heat until reduced to 1 1/4 cups - about 8 minutes. NOTE: Keep in mind when reducing that you will have some fat that needs to be removed later, so if you reduce to EXACTLY 1 1/4 cups, you won't have enough sauce. I actually reduced to a little less than 1 1/2 cups. MAKE AHEAD TIP: Stop here if you want to make this a day or two ahead of time. Cool and refrigerate - this is a good idea because you can defat the sauce more easily.
If you are not making this ahead of time, you need to defat the sauce at this point. If you've roasted the poultry, you can add the sauce to the roasting pan and boil it for a few minutes until it reduces to about 1 cup, scraping up any browned bits from the pan. Add the reserved citrus sections and cook to warm them. Just before serving swirl in the butter. Season to taste with salt and pepper and serve with the poultry.
Makes about 1 cup.
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