A nice gravy to go with a roasted chicken. It works best if you just roasted a whole chicken, but can work if you roasted pieces, like a package of bone-in skin-on thighs. This recipe won’t work if you’re roasting skinless chicken since there is no drippings to make the sauce from. You can substitute chicken stock for the drippings, but it won’t be as good – healthier perhaps, but not as good.
Ingredients
- Drippings from a roasted chicken – can substitute chicken stock
- Optional giblets (chicken organs)
- 8 oz Dry sherry or Red vermouth
- 1 TBL Olive oil
- 2 TBL Butter
- 0.5 Onion – diced
- 1 Carrot – diced
- 1 Celery stalk – diced
- 2 Bay leaves
- Stems from herbs used to cook chicken (parsley, rosemary, thyme, cilantro, etc.)
- Dash of Soy Sauce – to taste
- Splash of lemon juice – to taste
- Kosher salt and pepper
Process
- Mise en Place – Measure and prepare you ingredients prior to starting.
- Heat sauce pan on Med heat until hot. Add oil and let warm.
- Add giblets and cook until nicely browned
- As giblets start to brown, add onion, carrots, and celery.
- Deglaze skillet: Add sherry and use a wooden spoon scrape the crud at the bottom of the skillet loose. This curd is called the Fond, and is considered a great source of taste for you sauce.
- Add bay leaves and herb stems.
- Simmer ~20 mins to reduce and then strain into new pan; discard the solids.
- Simmer juice until it reduces to about 1/3 cup (~3 oz), ~5 mins
- Season and Mount Sauce:
- Stir in a squirt of soy sauce and splash of lemon juice (to taste).
- Add butter and let melt.
- Season to taste with salt and pepper.
