Leek Sauce
(Salsa Ai Porri)
Ingredients:
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Leek Sauce:
2 leeks, trimmed and thinly sliced
1 oz (25 grams) plain flour
18 fl oz (500 ml) chicken stock
1 oz (25 grams) butter
Juice of 1/2 lemon, strained
3 and 1/2 oz (100 ml) double cream
1 tablespoon chopped fresh parsley
Salt
White pepper
Directions:
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 Leek Sauce:
Melt the butter in a saucepan.
Add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes until softened but not browned.
Sprinkle in the flour and gradually stir in the boiling chicken stock.
Cook for another 10-12 minutes.
Remove the saucepan from the heat and push the leek mixture through a sieve into a clean saucepan.
Reheat the sauce gently.
Stir in the lemon juice, double cream and chopped parsley.
Season with salt and white pepper to taste. Serves 4.