Chicken Pan Sauce

Ingrédients

• Drippings from roasted chicken (about 3/4 cup (optional))
• 1/4 cup dry white wine (or dry vermouth)
• 2 cups chicken broth (low sodium )
• 1 teaspoon soy sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 1/4 cup water
• 3 tablespoons cornstarch
• Salt and pepper (to taste)

Préparation

1. 1

   If using drippings (optional): Pour the drippings from a roasted chicken into a liquid measuring cup or bowl. Let it sit for a few minutes, then use a spoon to skim the fat from the top, reserving the drippings on the bottom.

2. 2

   Add the drippings to a small saucepan and add the ¼ cup dry white wine or dry vermouth. Heat over medium-high heat until the mixture reduces by about half. Add the 2 cups chicken broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, 1 teaspoon salt, f½ teaspoon black pepper and bring to a simmer.

3. 3

   Meanwhile, to a small mason jar or tupperware container, add 1/4 cup water and 3 tablespoons cornstarch and shake well to combine.

4. 4

   Add the cornstarch slurry to the simmering gravy mixture. Whisk to combine. Reduce the heat to medium-low and continue whisking, until thickened. Season with salt and pepper, to taste.

5. 5

   Remove from heat and enjoy.