Recipe - Pan Di Spagna

Roast chicken pan juices
1 cup Chicken stock
1 tablespoon Unsalted butter

While the chicken rests, pour the pan drippings into a shallow bowl or a
fat separator, leaving the onions behind in the pan. Using the fat
separator or a large spoon, skim off and discard as much of the fat as
possible. Pour the remaining drippings and juices back into the roasting
pan.

Place pan over mediumhigh heat and cook for about 1 minute. Add chicken
stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by
stirring up any brown bits baked on to the bottom so that they combine with
the stock; these brown bits add flavor to the gravy. Cook until the liquid
is reduced by half, about 4 minutes.

Strain into a small bowl, pressing down on the onions with the back of a
spoon to extract any remaining liquid; discard the onions. Stir in butter
until it is fully incorporated. Serve immediately.

Makes 2/3 cup.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "2/3 cup"

Per serving: 124 Calories (kcal); 12g Total Fat; (93% calories from fat);
1g Protein; 1g Carbohydrate; 31mg Cholesterol; 2149mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 One half Fat; 0
Other Carbohydrates

Recipe by: Martha Stewart

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