By Michael Ruhlman
This sauce is the same jus as in the main roast chicken recipe, strained, enhanced with some shallot and tarragon and butter, and thickened slightly so that it has an appealing body. This is how the best of all possible roast chickens concludes.
Follow the roast chicken recipe through making the jus, stopping just before you add the final cup of water.
While the wine and first cup of water are reducing, make a beurre manié by combining 1½ tablespoons of the butter with the flour. Knead it till it is a uniform paste.
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