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Chef Tyler Florence gives tips on how to deglaze a pan and make a flavorful sauce.
Tags:Cooking with Tyler Florence Deglazing a Pan,chicken sauce recipe,deglaze a pan,gmc trade secret,kitchen daily,mushroom gravy,mushroom sauce,tyler florence
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How to Deglaze a Pan
Featured Pro: Tyler Florence Category: Cooking Time: 2:24
TYLER FLORENCE: Hi. I’m Tyler Florence here with a GMC Trade Secret.
When it comes to making delicious sauces for really anything, what I like to do is deglaze pans. It’s a simple technique. It’s a really great way to pull out a lot of great flavor.
Now, what we have here in a pan are three chicken breasts I’m making for dinner tonight, and what we’re going to do is make a really simple mushroom sauce to go on top of them. Let me walk you through this.
All right, so the chickens are marinated just a little, very, very quickly, with a little bit of fresh thyme and some olive oil, and they’re really delicious, skin-side down in the pan. And what’s left at the bottom of the pan are a lot of really delicious kind of brown bits, which have a lot of great flavor to them.
We’ll take the chicken breasts. We’ll put them onto a plate and these are ready to roll. All right, all this is dripping to the bottom. What we’re going to do is saute some mushrooms in this. Again, that’s another really great little element for dinner. It’s also something that’s going to put a lot of flavor for our sauce.
All right, so the mushrooms are going to cook, all right, for a couple of seconds while we’re talking about some great liquids to deglaze with, right, because we want some volume with our sauce. Now, there are a lot of different ways you can take this on, right; either white wine or red wine, which is really great. And also you can use some stock. So I’ve got some beef stock and some chicken stock. And these are same stocks you can totally buy in a grocery store. And when you do this, you want to make sure you get the low-sodium stuff so you can control the seasoning itself, because if you don’t look at that, if you get the high-sodium stuff and you cook it down, it can be a little salty.
All right, so what we’re going to do, let these guys cook up just for a second, and what we’re going to do is just sprinkle them with a little bit of flour, and the flour’s going to help all the liquid kind of thicken up pretty quickly. It’s also going to help us get some volume in our sauce as well. All right, so we’re going to dust it with just a touch – I’m talking about less than a teaspoon – of flour. All right, we’re going to stir that into all those delicious kind of bits and the olive oil and the natural chicken drippings.
Now, I’m going to add just straight chicken stock to really kind of pull up the flavor and also compound that great chicken flavor. Check it out. It happened just in two seconds. Also we’re going to take a spoon and we’re going to make sure we scrape the bottom and really get all those great flavors up. And it’s just going to add to the sauce. It’s going to make it nice and thick and also give it a great kind of roasted brown color, which is going to taste great with the chicken itself.
All right, it happens in two seconds. We’re going to season up a little bit of salt. We’ve also got some fresh cracked pepper here right on top. And that’s easy. With a simple technique of deglazing, you can make a really beautiful sauce any night of the week. Take a look at that – roasted chicken with a beautiful mushroom gravy.