- 1/10 cupof garlic
- 1 cupof chicken stock
- 1/3 cupof rosemary
- 1/10 cupof salt
- 1/10 cupof pepper
- 1/5 cupof beurre manie
Make sure there is at least two tablespoons of oil left in a pan. Return the pan to medium flame. Add crashed garlic to boost the flavor and saute for a few seconds. Add a small amount of chicken stock into a pan and use a wooden spoon to scrape up the hardened pan drippings from the bottom of the pan. Add rosemary and the rest of the chicken stock to the pan.
Bring the liquid to a boil, and then lower the heat to simmer. The sauce will get saltier as it reduces. Avoid adding more salt to the sauce until the end, after you have tasted it. Simmer until liquid level has reduced by half. Stir in a table spoon beurre manie, which consists of equal parts of butter and flour kneaded together to form a paste and rolled into a ball. Whisk it until dissolved. Season with salt and pepper.
Before you strain, add any of the collected juices from your resting plate to the sauce. If you desire a smooth and elegant pan sauce it is better to strain out the rosemary and the garlic. Pour the sauce through the strainer and press to squeeze out the entire flavor.