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Pan Sauce for Roast Chicken

Ingredients

Ingredient Checklist

Pan drippings and chicken necks left over from Roast Chicken with Herbs

1 cup dry white wine

1 tablespoon cold butter

Coarse salt and ground pepper

Gallery

Pan Sauce for Roast Chicken

Pan Sauce for Roast Chicken

Pan Sauce for Roast Chicken

Pan Sauce for Roast Chicken

Ingredients

Ingredients

  • Pan drippings and chicken necks left over from Roast Chicken with Herbs
  • 1 cup dry white wine
  • 1 tablespoon cold butter
  • Coarse salt and ground pepper

Directions

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.)

Reviews

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Reviews

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Add Rating & Review

All Reviews for Pan Sauce for Roast Chicken

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Reviews:

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All Reviews for Pan Sauce for Roast Chicken

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest