I haven’t talked much about kitchen equipment here, because I don’t want people to think they can’t make a recipe if they don’t have the right pan. Still, having the best tool for the job can make life easier. A roasting pan is a heavyweight metal or Pyrex pan,
Set a V-shaped rack in the roasting pan, and place the chicken on it breast side up.
When the chicken is done, remove it from the rack, set it aside, and keep it warm. Add the wine and stock to the roasting pan and on the stovetop bring to a boil over high heat, stirring to scrape up any browned bits from the bottom of the pan. Boil until the liquid is lightly thickened and reduced by about a third. Taste and season with salt, pepper, and drops of lemon juice. Pour the sauce into a small warm pitcher and skim off the fat that rises to the top. Stir in the chopped herbs. Carve the chicken and serve with the sauce to spoon over it.
© 2004 John Ash. All rights reserved.