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Soften the shallot and carrot with a pinch of salt in a little oil.
Then add the garlic and mushrooms; after 2 mins add the thyme and bay.
Add the roasted chicken bones then deglaze with white wine, reduce by ½ then add the stock and simmer/reduce by ½ again.
Strain and reduce to a sauce/coating consistency. Add the cream then reduce the heat and whisk in the cold butter.
Finish with lemon juice, vinegar and the miso paste to taste (add small amounts until you’re happy).
Add the chives just before serving.