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1
Remove the chicken to rest; have ready a strainer set over a small saucepan.
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2
Tilt the roasting pan so the remaining fat and juices accumulate in one corner.
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3
Carefully spoon off most of the fat (reserve for vinaigrette or other uses).
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4
Place the roasting pan on a stove burner over medium heat; add the shallots and stir for a moment until sizzling.
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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.
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6
Cook briefly until the glaze is melted and the liquid is slightly syrupy.
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7
Strain into the saucepan, pressing the strained bits to release their juice.
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8
(If you like the bits, don't strain.)
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9
Taste the sauce and adjust seasoning; you may add more wine or stock and boil it down a bit to thicken.
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10
Whisk in the butter just before serving, if you wish, for a richer finish.
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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.
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12
Pour a small amount of boiling water into the roasting pan and scrape to melt the remaining glaze.
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13
Add to the saucepan with the shallots, wine, and stock; bring to the boil and cook until thickened.
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14
Strain and whisk in optional butter.
