Recipes: Brown Butter Sauce; Chicken Jus; and Chicken Stock

the appetizer:

On the Line: Inside the World of Le Bernardin by Eric Ripert and Christine Muhlke, reveals the behind-the-scenes of a famous restaurant, and include recipes like Iranian Osetra Caviar Nestled in Linguine with Warm Sea Urchin Sauce; Pan-Roasted Monkfish, Confit Peppers, and Fiery Patatas Bravas with Chorizo-Albarino Emulsion; and Escolar Poached in Extra Virgin Olive Oil with Sea Beans, Potato Crisps, and Light Red Wine Béarnaise.

Cookbook

Brown Butter Sauce

Makes 1 cup

1/2 pound unsalted butter
1 cup Chicken Stock (below), reduced to 1/2 cup
1 tablespoon fresh lemon juice
Fine sea salt and freshly ground white pepper

Melt the butter in a medium pot over medium-high heat, then cook, whisking occasionally, until the milk solids are dark brown and the butter is fragrant. Remove from the heat and set aside.

Heat the chicken stock in a medium saucepan and add the lemon juice. Bring to a boil.

Remove from the heat and, using an immersion blender, slowly blend the brown butter into the chicken stock. Season to taste with salt and white pepper. Use immediately.

Chicken Jus

Makes 1 cup

1 tablespoon canola oil
4 pounds chicken legs
6 cups Chicken Stock (below)

Preheat the oven to 500 degrees F.

Place a small roasting pan or shallow ovenproof pot in the oven to heat for 5 minutes.

Add the canola oil and then the chicken legs. Return the pan to the oven and roast the legs, stirring periodically so they don't stick to the pan, for 20 to 25 minutes, until they are golden brown.

Meanwhile, bring the chicken stock to a boil in a stockpot.

Remove the pan carefully from the oven and pour off the fat. Transfer the legs to the chicken stock. Return the pot to medium-high heat and bring to a boil. Lower the heat to low and let simmer for 2 to 2-1/2 hours.

Strain the chicken jus and reduce to about 1 cup; the consistency should be close to that of a sauce.

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Chicken Stock

Makes 3 quarts

6 pounds chicken backs
5 quarts cold water

Rinse the chicken well under cold running water and place it in a large stockpot. Add water to cover by 2 inches. Bring to a boil, then turn the heat down to a low simmer.

Simmer the stock for 3 hours, carefully skimming away any fat and impurities that rise to the surface with a ladle.

Remove the stock from the heat and strain it through a colander and then through a fine-mesh sieve, being careful to leave the sediment in the bottom of the pot. Degrease the stock again with a ladle.

Cool the stock in an ice bath.

Store until ready to use: in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Scrape off any congealed fat before using.