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By Sheila Lukins and Julee Rosso

Published 1989

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To add broth, wine, or water to a pan in which food, usually meat or poultry, has been cooked, stirring and scraping up and dissolving the browned bits from the bottom of the pan. Once the food has cooked, remove it from the pan, add the liquid and heat, stirring the juices and scraping the bits remaining in the pan until the liquid is reduced to the desired consistency.

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