Anyone have good ideas for making a sauce or gravy when deglazing a pan?!
Anyone have good ideas for making a sauce or gravy when deglazing a pan?
I'm baking chicken with herbs. I added chicken broth to keep it moist. I am going to add Shiraz to deglaze the pan.
What is a good sauce that I can make in the baking dish and oven?
I'm a home chef, so ingredients are not an issue.
THANKS!
4 days ago
I use red wine to deglaze baked chicken because of the colorful and vibrant flavors.
I'm not asking for opinions on my method, but a sauce or gravy.
Answers:
4 days ago
I use red wine to deglaze baked chicken because of the colorful and vibrant flavors.
I'm not asking for opinions on my method, but a sauce or gravy.
honestly it sounds like you already have the making for a great sauce....deglaze with the red wine....reduce....add some garlic and shallots, some chicken stock...you already have the flavor from the chicken fond and the herbs....so i dont think it will need too much more.....salt and fresh cracked pepper....also...tighten it up with a cornstarch slurry....and finish with butter (monte au beurre)......i would maybe try the same kind of thing maybe with sherry and make a cream sauce too
personally I would not add a red wine to the pan, but a white, or even some beer. u might just add a slurry of cornstarch & water to thicken, herbs, a shot of soy sauce, or bit of French mustard, depends on what flavors u like...enjoy!
I would add some minced shallots & garlic; then a touch of mustard some herbs and let it simmer & reduce
I would add more liquid to the what is left in the pan,put to boil.Then add a flour sauce to it,it will gave the taste of the chichen.
Just deglaze your pan, then add some butter. Maybe some fresh herbs or dried to help flavor the sauce more. You could also try a little bit of lemon juice to brighten up the sauce as well. For Father's day dinner I am making steaks and deglazing the pan with beef stock, adding butter, shallots, and mushrooms. Can't wait !!!