JULIA'S AND JACQUES'S DEGLAZING SAUCE FOR ROAST CHICKEN
Steps:
- Remove the chicken to rest; have ready a strainer set over a small saucepan. Tilt the roasting pan so the remaining fat and juices accumulate in one corner. Carefully spoon off most of the fat (reserve for vinaigrette or other uses).
- Place the roasting pan on a stove burner over medium heat; add the shallots and stir for a moment until sizzling. Pour in the wine or vermouth and the stock and heat rapidly to a simmer, scraping up all the glazed bits in the pan. Cook briefly until the glaze is melted and the liquid is slightly syrupy. Strain into the saucepan, pressing the strained bits to release their juice. (If you like the bits, don't strain.)
- Taste the sauce and adjust seasoning; you may add more wine or stock and boil it down a bit to thicken. Whisk in the butter just before serving, if you wish, for a richer finish.
- If you find it difficult to deglaze a large roasting pan over a burner, first scrape the defatted juices and as much of the glazed bits as you can into the saucepan. Pour a small amount of boiling water into the roasting pan and scrape to melt the remaining glaze. Add to the saucepan with the shallots, wine, and stock; bring to the boil and cook until thickened. Strain and whisk in optional butter.
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Leukeab Teferi
[email protected]This sauce was a bit too thick for my taste. I would have preferred a thinner consistency.
MUTASEM MAFARJA
[email protected]This sauce was just what I was looking for! It was easy to make and it added a lot of flavor to the chicken. I will definitely be using this recipe again.
Alex Pecor
[email protected]This sauce was very easy to make and it turned out great! The chicken was moist and flavorful, and the sauce was rich and savory. I will definitely be making this again.
Muhummad Abdullahi
[email protected]I love this sauce! It's so easy to make and it really takes roast chicken to the next level. I always get compliments on it when I serve it.
Tohidul Islam
[email protected]This sauce was a bit too bland for my taste. I would have preferred a more robust flavor.
Izabella Bouge
[email protected]I tried this sauce last night and it was delicious! The chicken was so moist and the sauce was so flavorful. I will definitely be making this again soon.
Prem Chauhan
[email protected]This sauce is amazing! It's so flavorful and rich. I love that it's made with white wine and shallots. It's the perfect sauce for roast chicken.
Aneecha Arries
[email protected]I've made this sauce several times now and it's always a hit. It's so easy to make and it really elevates the flavor of the chicken. I love that I can use it on other dishes too, like pork or fish.
Johnnae Sanders
[email protected]This sauce was very easy to make and it turned out great! The chicken was moist and flavorful, and the sauce was rich and savory. I will definitely be making this again.
REHAM KHAN
[email protected]I found this sauce to be a bit too salty. I would recommend using less salt or omitting it altogether.
Uman Bhai
[email protected]This sauce was a bit too strong for my taste. I think I would have preferred a more subtle flavor.
Saddique Kathia
[email protected]This sauce is a game-changer! It takes roast chicken to a whole new level. The combination of white wine, shallots, and herbs is perfect. I'll never make roast chicken without this sauce again.
Moeiz Khurram
[email protected]I've tried many deglazing sauces for roast chicken, but this one is by far the best. It's so easy to make and it really enhances the flavor of the chicken. I highly recommend it!
Prince Rocky
[email protected]This sauce was absolutely delicious! I made it exactly as the recipe said and it turned out perfectly. The chicken was so moist and flavorful, and the sauce was rich and savory. I will definitely be making this again.