1. Heat the oil in a small skillet over moderate heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.
2. Add the thyme, tarragon, bay leaf, cream, vermouth, and stock, increase the heat to high, and reduce the sauce by half, 10 to 12 minutes. Strain sauce.
BASIC CRAB STOCK
_**Editor's note:** Use this crab stock to make Chef John Besh's Basic Crab Pan Sauce for his Busters and Grits recipe._
Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
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