Pan Sauce for Roasted Chicken

Preparation info
  • Makes about

    3/4 cup

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

This sauce relies on little more than the flavors already in the pan in which you cooked the perfect Roasted Chicken and can be made while the chicken rests. You can serve it rustic and plain, or you can lift it up with a little extra effort. If you have fresh chicken stock on hand, using it instead of water will result in an especially rich sauce, but the sauce is delicious with water alone.