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
In a small saucepan, melt the remaining
Add the final cup of water to the roasting skillet and bring it to a boil. Pour the mixture through a fine-mesh strainer into the shallot pan, pressing down on the solids to get as much liquid out as possible. Bring the liquid to a simmer, then whisk in the beurre manié. When the sauce has thickened, remove the pan from the heat.
Cut the chicken and finish the side dishes. Add the tarragon and a few drops of lemon juice to the sauce and serve.
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