Pan Sauce for Roast Chicken
Make this easy sauce to serve with Roast Chicken.
Everyday Food, December 2006
- Pan drippings and chicken necks left over from Roast Chicken with Herbs (http://www.marthastewart.com/261386/roast-chicken-with-herbs)
- 1 cup dry white wine
- 1 tablespoon cold butter
- Coarse salt and ground pepper
- After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
- Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
- Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)
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