Add a pan reduction sauce to a whole cooked chicken.
Making a pan reduction sauce uses a cooking technique that concentrates the flavors of a liquid. The most common ingredients for a chicken sauce are stocks and wines. Reduction involves boiling a liquid, allowing evaporation to shrink the sauce to the desired amount. Using a pan reduction sauce on chicken will not only make the meat juicy, but will also add more intense flavor.
Instructions
1. Add 4 tbsp. of chicken drippings to a frying pan, or if you sauteed your chicken, use the same pan to make the sauce.
2. Add 1 tablespoon of minced onion and 1/2 cup of dry white wine.
3. Scrape up all the flavor bits from the bottom of the pan. Turn the heat to medium-high and continue cooking until most of the wine has evaporated.
4. Add 1/2 cup of chicken stock to the wine mixture.
5. Cook until the mixture has reduced to about a 1/2 cup of liquid.
6. Add salt and pepper, plus any other spices you like.
7. Drizzle the sauce over your chicken.
Tags: reduction sauce, your chicken
