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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Poultry Pan Sauce or Gravy Recipe

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Yield: 3 servings

Ingredients:
1/4 cup dry white wine, sherry, port, Madeira or water
3/4 cup chicken stock
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Several drops of fresh lemon juice or vinegar to taste
Salt and ground black pepper to taste

Instructions:
These proportions are for a chicken weighing about 4 lbs. For a larger chicken or capon, double all ingredients.

After removing the chicken to a platter, pour into the roasting pan the white wine. Place the roasting pan on two burners over medium-high heat. Bring the juices to a simmer and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Pour the mixture into a short drinking glass, let the fat rise to the top, skim off the fat with a spoon, and discard. (You can also use a gravy separator.) Return the mixture to the roasting pan or pour it into a small saucepan. Add the juices that have accumulated around the chicken along with 3/4 cup chicken stock. Bring to a simmer. If you wish to thicken the sauce into a gravy, mix to a smooth paste the butter and flour. Whisk the paste bit by bit into the simmering mixture and cook until thickened. Season with the lemon juice, salt and pepper.