Zane’s Honey Chestnut Butter - for Game Birds and Pork

• 1 gallon dark chicken stock, reduced to 2 cups
• 1/2 cup of peeled chestnut purée
• 1/4 cup of buckwheat honey
• 2 sprigs of thyme
• 1 tablespoon chopped garlic
• 1 star anise
• 1/2 cup unsalted butter, softened at room temperature
• sea salt
• fresh ground black pepper

In a thick-bottomed saucepan, combine honey, garlic and aromatics. Cook over medium heat 5 minutes, until honey bubbles and infuses the spices. Whisk in the chestnut purée, and add the chicken stock in small amounts, creating a smooth sauce consistency. Simmer for 5 minutes, and strain. Mount the sauce with the butter whisking it in small amounts, off the flame (you do not want the butter to separate.) Adjust with salt and pepper.

Chef Zane
City Club
213 South Grand Ave.
Lansing, MI 48933–1805