Yield: 1 servings
|\N \N||Roast chicken pan juices|
|1 cup||Chicken stock|
|1 tablespoon||Unsalted butter|
While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions behind in the pan. Using the fat separator or a large spoon, skim off and discard as much of the fat as possible. Pour the remaining drippings and juices back into the roasting pan.
Place pan over medium-high heat and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits baked on to the bottom so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.
Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.
Makes ⅔ cup.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "⅔ cup" Per serving: 124 Calories (kcal); 12g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 31mg Cholesterol; 2149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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