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- Marsala Sauce
- (Salsa al Marsala)
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Ingredients:
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- For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Marsala Sauce:
3 oz (80 grams) butter
1 oz (25 grams) plain flour
3 tablespoons Marsala wine
Salt and pepper
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- Directions:
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- Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.
When the fat has solidified on the surface, remove and throw it away.
Prepare the Marsala Sauce:
Melt the butter in a saucepan and stir in the flour.
Cook, stirring constantly, until the sauce is lightly browned.
Stir in the chicken stock, a little at a time, and bring to a boil, stirring constantly.
Lower the heat and continue cooking until it is reduced by a half.
Season with salt and pepper to taste.
Pour in the Marsala wine, bring to a boil and turn off the heat so that the wine's aroma is not lost. Serves 4.
Note: Perfect for ham or sauteed chicken fillets.
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