Julia's and Jacques's Deglazing Sauce for Roast Chicken

Directions

1. 1
   Remove the chicken to rest; have ready a strainer set over a small saucepan.
2. 2
   Tilt the roasting pan so the remaining fat and juices accumulate in one corner.
3. 3
   Carefully spoon off most of the fat (reserve for vinaigrette or other uses).
4. 4
   Place the roasting pan on a stove burner over medium heat; add the shallots and stir for a moment until sizzling.
5. 5
   Pour in the wine or vermouth and the stock and heat rapidly to a simmer, scraping up all the glazed bits in the pan.
6. 6
   Cook briefly until the glaze is melted and the liquid is slightly syrupy.
7. 7
   Strain into the saucepan, pressing the strained bits to release their juice.
8. 8
   (If you like the bits, don't strain.)
9. 9
   Taste the sauce and adjust seasoning; you may add more wine or stock and boil it down a bit to thicken.
10. 10
    Whisk in the butter just before serving, if you wish, for a richer finish.
11. 11
    If you find it difficult to deglaze a large roasting pan over a burner, first scrape the defatted juices and as much of the glazed bits as you can into the saucepan.
12. 12
    Pour a small amount of boiling water into the roasting pan and scrape to melt the remaining glaze.
13. 13
    Add to the saucepan with the shallots, wine, and stock; bring to the boil and cook until thickened.
14. 14
    Strain and whisk in optional butter.