How is this different from the Quick Turkey Gravy that has basically the exact same ingredients, but in different proportions?
This pan sauce uses wine first to deglaze the pan, then adds stock (instead of the other way around for turkey gravy), and uses butter/flour to thicken the sauce instead of a cornstarch/water slurry, if you’re going to thicken at all.
As you know, we don’t usually thicken our pan sauce, and the reality is, of course, that we don’t even eat a pan sauce because the chicken we roast always comes out of the oven good enough to eat as is.
Poultry Pan Sauce or Gravy
makes 1 cup
Pan with drippings in which 4-pound bird was roasted
¼ cup dry white wine, sherry, port, Madeira or water
¾ cup chicken stock or broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
several drops fresh lemon juice or vinegar
salt and black pepper to taste
After removing chicken to a platter, pour into the roasting pan ¼ cup dry white wine (or sherry, port or Madeira).
Place the roasting pan on two burners over medium-high heat (we use only one burner one since we roast our chicken in a 10″ oven-proof skillet). Bring the juices to a simmer and, using a wooden spoon, scrape up the browned bits in the bottom of the pan.
Pour the mixture into a heatproof glass container and let the fat rise to the top, then skim off the fat with a spoon and discard. (You can also use a gravy separator.)
Return the mixture to the roasting pan or pour into a small sauce pan. Add the juices that have accumulated around the chicken (on the plate) along with ¾ cup chicken stock/broth.
Bring to a simmer. If you wish to thicken the sauce into a gravy, mix to a smooth paste 1 tablespoon unsalted butter, softened, with 1 tablespoon all-purpose flour.
Whisk the paste bit by bit into the simmering sauce and cook until thickened. Season with several drops of fresh lemon juice or vinegar and salt and black pepper to taste.