Drippings, splash, mustard, cold butter

Free food & cooking tip: Drippings, splash, mustard, cold butter (step 14 of 16 from "Weeknight Roast Chicken").

Set the roasting pan on a burner over medium heat. If the vegetables are still in it, scoop them to a bowl first. Pour in 120 ml white wine or stock (or water). Scrape the brown bits 1–2 minutes until the liquid smells cooked, not raw-alcohol. Stir in 1 tsp Dijon. Off the heat, whisk in 15 g cold butter. Taste. Salt only after tasting — drippings are already salty from the bird.

If the pan is dry and nothing is stuck, you roasted too clean or used a nonstick pan that will not brown. Add 120 ml stock and reduce 3 minutes anyway; it will still taste like chicken. Strain if you hate onion bits. Spoon over sliced breast. Do not drown the skin you just made crisp.