Julia's and Jacques's Deglazing Sauce for Roast Chicken

1. 1

   Remove the chicken to rest; have ready a strainer set over a small saucepan.

2. 2

   Tilt the roasting pan so the remaining fat and juices accumulate in one corner.

3. 3

   Carefully spoon off most of the fat (reserve for vinaigrette or other uses).

4. 4

   Place the roasting pan on a stove burner over medium heat; add the shallots and stir for a moment until sizzling.

5. 5

   Pour in the wine or vermouth and the stock and heat rapidly to a simmer, scraping up all the glazed bits in the pan.

6. 6

   Cook briefly until the glaze is melted and the liquid is slightly syrupy.

7. 7

   Strain into the saucepan, pressing the strained bits to release their juice.

8. 8

   (If you like the bits, don't strain.)

9. 9

   Taste the sauce and adjust seasoning; you may add more wine or stock and boil it down a bit to thicken.

10. 10

    Whisk in the butter just before serving, if you wish, for a richer finish.

11. 11

    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.

12. 12

    Pour a small amount of boiling water into the roasting pan and scrape to melt the remaining glaze.

13. 13

    Add to the saucepan with the shallots, wine, and stock; bring to the boil and cook until thickened.

14. 14

    Strain and whisk in optional butter.

* Per serving · 4 servings · Values may vary.