Ingredients
- Roasting pan juices
- 29 ounces low-sodium chicken broth (2 cans each 14.5 ounces, or beef broth
- 1/2 cup dry white wine
- Rosemary or thyme sprigs, plus 2 teaspoons minced (of either)
- 1/4 cup cornstarch
How to Make
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Step 1: Set pan with juices over 2 burners. Add chicken broth, wine, and a few sprigs rosemary and/or thyme. Bring to a boil over medium-high heat, stirring with a wooden spoon to loosen browned bits. Cook, stirring, about 5 minutes to reduce a bit.
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Step 2: In a bowl, whisk cornstarch into 1/2 cup cold water. Stir cornstarch slurring into pan, lower heat to medium, and cook, stirring 1 minute to thicken (no longer or it will thin out again). Strain. Stir in 2 taspoons minced herbs.
We hope you enjoy this recipe!
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