Finish Making Pan Gravy for Herb Roasted Chicken Recipe

Video Transcript

"As you can see our pan gravy's tightened up. It's gotten thicker through the deglazing process. What deglazing actually means, when you're cooking, say the chicken, the drippings on the bottom of the pan, they're stuck on the pan, well, that's all flavor. So when you add the water to the pan, it releases the drippings from the bottom of the pan, that's all flavor. So that's something you don't want to discard. You want to take advantage of every opportunity to catch your flavor for whatever it is you're making. So take a look at this, we are just about there. It's a nice, medium consistency. I'm going to add a little bit of butter, and then I'm going to finish it with just a tad of cream. The cream helps smooth it out. So we'll whip the butter around, this look really good, very good color. Bring that down here, very nice. I'm going to cut the heat, and we will add a little bit of cream. A little bit meaning less that a quarter cup, just a little bit, there we go. Mix that in, make sure the butter's melted. The butter adds flavor, also adds a nice sheen to the to the gravy. We'll get this all thoroughly mixed, and then what we will do is break down the chicken, and have a taste. Okay, now we have the cream, the butter, gravy's looking great. I haven't added any seasonings yet. What I'll do is taste because we have seasonings that came off the chicken, and the butter, so all that, so you don't want to season until you taste it. So, definitely needs salt, and a little bit of pepper. We'll do maybe, half a teaspoon of salt, and some black pepper, just a dash. I have all the other flavors in there from the roasting process, so you don't want to overpower or spoil the sauce. Okay, that being incorporated, let's empty the pan, pour our gravy into the bowl. Look at that, beautiful, beautiful gravy. Lovely. Now it's time to break down the chicken. "