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Roast chicken - Deglazing the pan

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Roast chicken - Deglazing the pan

miss_bennet | Apr 29, 2008 04:31 PM

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?
Chicken stock?
Beer?

And then what do I add to make a lovely, viscous sauce? Butter?

Anyone have any great ideas?

Thanks!

m_b

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