Instructions: While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions behind in the pan. Using the fat separator or a large spoon, skim off and discard as much of the fat as possible. Pour the remaining drippings and juices back into the roasting pan.

Place pan over medium-high heat and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits baked on to the bottom so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.

Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.

Makes 2/3 cup.

Yield: 2/3 cup

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