Add 50 g of butter to a saucepan and brown the drumettes. Remove drumettes from the saucepan and add the chopped onions, carrots and celery pieces, sautéing for 3 to 4 minutes. Deglaze with white wine and reduce by a third.
Add water, honey, chopped garlic and allspice. Cook on medium heat for 1:45 to 2:00 hours or until the meat falls off the bone.
Remove the drumettes from the liquid and strain the broth, keeping only the liquid. Thicken the sauce using cornstarch. Add salt and pepper to the sauce to taste, and return the drumettes to the sauce.
Serve over a bed of rice or egg noodles.
Recipe from Pierre-Luc Lavoie, professional chef
