I am making a roast chicken for dinner tomorrow night. I will flavor it with garlic, butter, lemon, salt, pepper and tarragon.
I have searched through the "roast chicken" posts, and most of the talk is about the roasting. I would like to make a simple sauce, not gravy, by deglazing the pan. So...
What should I deglaze the pan with?
Dry white wine?
And then what do I add to make a lovely, viscous sauce? Butter?
Anyone have any great ideas?