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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B9, C, D
    MineralsNatrium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 4 cups 948ml Low-sodium or unsalted

    2. Chicken broth or stock - (32 oz)

    3. 2 Shallots - minced (large)

    4. 1 1/2 teaspoons 7 1/2ml Chopped fresh thyme, sage or rosemary

    5. 1 cup 237ml White wine

    6. Sea salt - to taste

    7. Freshly-ground white pepper - to taste

    8. 1 tablespoon 15ml Very cold unsalted butter - cut into Small bits

    9. 1 tablespoon 15ml Chopped Italian parsley - (to 2)

    Instructions Jump to Ingredients ↑

    1. You'll need to start with a pan in which you've just roasted a bird or meat. Butter should be European-style for best results. While the bird or meat is roasting, you can reduce the chicken broth.

    2. Pour the chicken broth or stock into a saucepan over high heat, bring to a boil and cook until reduced by half, about 45 minutes.

    3. Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme, sage or rosemary to the pan and sweat the shallots until golden, about 5 minutes.

    4. Turn heat to high, then add the wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the wine until it's a little syrupy, about 3 to 4 minutes.

    5. Add the reduced chicken broth and reduce until somewhat thickened. And salt and pepper to taste. If you want to give it a nice sheen and aren't too concerned about fat, whisk in the optional butter. Stir in the parsley and serve immediately.

    6. This recipe yields 1 cup.

    7. Each tablespoon (without butter): 19 calories ; 1 gram protein; 1 gram carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 1 mg. cholesterol; 28 mg. sodium.


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