A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, April 8, 2008

Pan sauce for Classic roast chicken #2

It might seem a little strange that I have used demi – glaze here rather than a reduced chicken stock but I loved the richness it brought to finished dish.

½-3/4 cup of shallots peeled and diced, fine
3 tablespoons butter
½ cup white wine
Juice from 1 chicken- fat removed, and strained of roasted vegetables (there should be about 1 cup or less)
1 heaping teaspoon demi –glaze
A little cornstarch (about a teaspoon) or arrowroot mixed with water (about ¼ cup)
Salt and pepper to season

Place the shallots, and butter in a small saucepan, cook over medium heat for 3-4 minutes or until shallots are translucent. Add in the white wine and reduce wine over high heat for a few minutes or until reduced by about 1/4. Add the chicken juice and demi glaze. Whisk to combine. Thicken, adding just a little at a time, with the cornstarch mixture. Mixture should boil for the sauce to thicken. Only add in about a ¼ teaspoon at a time and stop when sauce is thick enough for you. Re- season with salt and pepper.

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