Pan sauce components
- chicken stock~200 g
- Rosemary, minced5 g
- Garlic, minced1 clove
- Cooking oila drizzle
- Cornstarch slurryas needed
- Black Pepperto taste
- Lemon juiceto taste
- Saltto taste
Step 3: Make the pan sauce
Turn the heat down to medium. Add the minced garlic and rosemary to for 30 seconds.
Pour in the stock and turn the heat to high. Use a spatula to the bottom of the pan.
The liquid should come back up to a rapid . While stirring, the liquid in half, for 2-4 minutes.
If using store bought stock, which will not have enough gelatin to thicken, add a splash of the cornstarch slurry (equal parts cornstarch and water) to the pan and stir around until thickened to your liking.
Turn the heat off. Add the fresh cracked black pepper and lemon juice. Taste it! Add salt or other flavorings as needed.
Step 3: Make the pan sauce
Pan sauce components
- chicken stock~200 g
- Rosemary, minced5 g
- Garlic, minced1 clove
- Cooking oila drizzle
- Cornstarch slurryas needed
- Black Pepperto taste
- Lemon juiceto taste
- Saltto taste
Turn the heat down to medium. Add the minced garlic and rosemary to for 30 seconds.
Pour in the stock and turn the heat to high. Use a spatula to the bottom of the pan.
The liquid should come back up to a rapid . While stirring, the liquid in half, for 2-4 minutes.
If using store bought stock, which will not have enough gelatin to thicken, add a splash of the cornstarch slurry (equal parts cornstarch and water) to the pan and stir around until thickened to your liking.
Turn the heat off. Add the fresh cracked black pepper and lemon juice. Taste it! Add salt or other flavorings as needed.