Ingredients
Scale
- drippings from roasted chicken (about ¾ cup (optional))
- ¼ cup dry white wine (or dry vermouth)
- 2 cups chicken broth (low sodium)
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1/4 cup water
- 3 tablespoons cornstarch
- Salt and pepper (to taste)
Instructions
- If using drippings (optional): Pour the drippings from a roasted chicken into a liquid measuring cup or bowl. Let it sit for a few minutes, then skim the fat from the top, reserving the drippings on the bottom.
- Combine the drippings in a small saucepan with ¼ cup dry white wine or dry vermouth. Heat over medium-high until reduced by half. Add 2 cups chicken broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer.
- In a small mason jar or container, mix ¼ cup water and 3 tablespoons cornstarch. Shake well to combine.
- Pour the cornstarch slurry into the simmering sauce and whisk to combine. Lower the heat to medium-low and continue whisking until thickened. Season with salt and pepper to taste.
- Remove from heat and serve.
Notes
You can skip the drippings if you prefer a lighter version.
Adjust the consistency by adding more or less cornstarch as needed.
This sauce pairs wonderfully with various meats and vegetables.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 103
- Sugar: 0g
- Sodium: 476mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.