Sauce for oven roasted capon
Main dish · Total time : 20 min · Prep : 10 min · Cook : 10 min · 4 servings
Allergens : Sulphites
Ingredients
For 4 servings
- 7 cl 7 cl White wine
- 7 cl 7 cl Poultry bud
- Meat juice
- 1 c. à café 1 tbsp Maize starch
- Salt
- pepper
Method
- 1.Pour the cooking juice of the chapon into a saucepan. Boil and add the white wine. Reduce for 5 min.
- 2.Spread the cornstarch in the chicken broth and pour it into the pan. Thicken by stirring constantly. Season with salt and pepper at your convenience.
- 3.Serve the hot sauce with the roasted capon in the oven.