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Ingredients
- Â Â Roast chicken pan juices
- 1 c. chicken stock
- 1 Tbsp. unsalted butter
Directions
- 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.
- 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.
- 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.
- Makes 2/3 c..
- Yield: 2/3 c.
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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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