by Mary Rose-Sellers

Created on: January 12, 2009   Last Updated: August 16, 2009

What makes a meal taste good? All the drippings from the pan can add flavor to any dish; either it's chicken, beef or pork. Deglazing a pan is a technique that is used to loosen up any bits of meat that is browned in a pan, by adding liquid. The liquid can be wine, stock, water or lemon juice. Be careful when adding wine to the pan. It's best to remove the pan from the heat, add the wine and return the pan on the stove.

You can deglaze the pan where the meat has been roasting in the oven. First, remove the meat to another platter and cover with aluminum foil. Place the pan on the stove (use two burners if the pan is big) and by adding liquid, begin by stirring with a spoon the liquid inside the pan, to loosen up all those browned bits of meat. The sauce adds extra flavor to the meat or vegetables that you will be serving with. The savors and seasonings from the meat that you have browned or roasted in the pan are loosened and add that extra rich flavor to the sauce.

Here are some ideas for different sauces you can make by deglazing the pan.

Chicken or Fish with Lemon Sauce

Juice of one lemon

1 tablespoon butter

2 tablespoons capers

1 cup chicken stock

When the chicken is done roasting in the oven, remove it from the pan to a platter and cover it with aluminum foil to stay warm. Remove any excess fat from the pan by leaving a tablespoon in it.

Place the pan over the stove on low heat. Put 1 tablespoon butter and let it melt slowly while stirring constantly. Pour the juice of one lemon in the pan and turning the stove on high, stir constantly to remove any browned bits of chicken left in the pan. Add the chicken stock. The sauce will slightly thicken. Then add the capers and voila, you are having a nice sauce to go with your roasted chicken.

The same can be done if you are cooking the chicken over the stove.

Chicken Gravy

1 tablespoon butter

1 tablespoon flour (always use one to one. If you are using 1 tablespoon butter then you have to use 1 tablespoon flour. If you are using 2 tablespoons butter then you have to use 2 tablespoons flour and double the amount of the stock)

2 cups chicken stock (on the stock you have to use 2 to 1. One tablespoon butter with 2 cups of chicken stock or 2 tablespoons butter, with 2 tablespoons flour and 4 cups of chicken stock).

Roast the chicken or brown in a pan over the stove and then let it cook in the oven. For the gravy you will need to put the pan on the stove, add a tablespoon of butter, let it melt, while stirring constantly to loosen up any bits of meat. Then add the flour, stirring till the flour is browned. Slowly add two cups of chicken stock. Cook on low heat till it thickens.

Shallots and mushroom sauce

1 tablespoon butter

2 shallots chopped

2 cans (4oz each) of mushrooms

1 cup of wine (either red or white depending on what type of meat you are using. Red for beef and white for fish or chicken).

2 cups of stock

Melt the butter on low heat in the pan drippings where the meat roasted. Add the chopped shallots and saute till they are transparent. Add the mushrooms and saute till they are lightly browned. Slowly add the wine. Let it reduce a bit and then add the stock. Turn up the heat and let the sauce reduce. It will slightly thicken when it's done.

These sauces are easy to make and it doesn't take much to master them. You can also use them on meatballs, turkey or meat loaf, fish and veal or pork.

Enjoy.

Learn more about this author, Mary Rose-Sellers.
Click here to send this author comments or questions.