Cook the Book: Pan Sauce for Roasted Chicken

Name: Cook the Book: Pan Sauce for Roasted Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 carrot, thinly sliced; 2 teaspoons Dijon mustard (optional); 1 teaspoon minced fresh chives; 1 teaspoon minced fresh parsley; 2 teaspoons minced fresh tarragon; 3 servings Rustic Sauce; 1 Spanish onion, thinly sliced; 1 shallot, minced; 118 milliliters white wine

For 88 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 129 calories, 1g of protein, and 8g of fat each. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Put the pan in which you have just roasted a chicken over high heat and cook any remaining skin for 1 minute or so. The juices will cook down and stick to the bottom of the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Pour off all but 1 or 2 tablespoons of the rendered fat if you wish.

Add the onion and carrot and stir with a flat-edged spoon to coat the vegetables with the fat. Cook until the onion is translucent, 3 to 4 minutes.

Ingredients you will need

Vegetable

Carrot

Onion

Add the wine and deglaze the pan, scraping up the caramelized bits. Cook all the wine off (the fat will begin to crackle). Continue to cook until the onion and carrot are caramelized, 1 to 2 minutes.

Ingredients you will need

Carrot

Onion

Wine

Equipment you will use

Frying Pan

Add 1 cup hot water, deglaze the pan again, and let the water cook down completely. When the crackling begins, stir the onion and carrot until they become nicely caramelized.

Ingredients you will need

Carrot

Onion

Water

Equipment you will use

Frying Pan

Add another 1 cup hot water and cook until reduced by about two-thirds.

Ingredients you will need

Water

For the Refined Sauce: While the wine and water are cooking down, melt the butter in a small saucepan over medium heat, adding the shallot as the butter melts. Cook the shallot gently until translucent.

Ingredients you will need

Shallot

Butter

Sauce

Water

Wine

Equipment you will use

Sauce Pan

Remove the pan from the heat. Strain the sauce into the saucepan with the shallots and bring to a gentle simmer.

Ingredients you will need

Shallot

Sauce

Equipment you will use

Sauce Pan

Frying Pan

Add the remaining butter and swirl it in the pan until completely incorporated into the sauce. Stir in the herbs. (While the sauce is reducing, separate the legs from the chicken. You can add any juices accumulated on the carving board to the pan sauce.)

Ingredients you will need

Whole Chicken

Butter

Herbs

Sauce

Equipment you will use

Frying Pan

Add the lemon juice or mustard, if you wish. Arrange the chicken on plates. Holding back the solids in the pan, pour the sauce over the chicken, or spoon the sauce over the chicken.

Ingredients you will need

Lemon Juice