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Ингредиенты

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  •     Roast chicken pan juices
  • 1 c. chicken stock
  • 1 Tbsp. unsalted butter

Инструкции

  1. While the chicken rests, pour the pan drippings into a shallow bowl or possibly a fat separator, leaving the onions behind in the pan. Using the fat separator or possibly a large spoon, skim off and throw away as much of the fat as possible. Pour the remaining drippings and juices back into the roasting pan.
  2. Place pan over medium-high heat and cook for about 1 minute. Add in 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 which they combine with the stock; these brown bits add in flavor to the gravy. Cook till the liquid is reduced by half, about 4 min.
  3. Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; throw away the onions. Stir in butter till it is fully incorporated. Serve immediately.
  4. Makes 2/3 c..
  5. Yield: 2/3 c.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 549g
Calories 827  
Calories from Fat 466 56%
Total Fat 52.09g 65%
Saturated Fat 18.61g 74%
Trans Fat 0.0g  
Cholesterol 291mg 97%
Sodium 1583mg 66%
Potassium 853mg 24%
Total Carbs 0.95g 0%
Dietary Fiber 0.9g 3%
Sugars 0.01g 0%
Protein 83.43g 133%
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