Pan Sauce (Gravy)

After preparing roast chicken, remove rake from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3-4 minutes; spoon off and discard all but 1/4 cup of the fat.

Add 1 cup dry white wine and boil until reduced by half, scraping brown bits with a wooden spoon, 4-6 minutes. Carefully pour contents of pan through a fine mesh sieve into a small saucepan, add any juices that have accumulated on the platter from resting chickens.

Remove pan from heat; add 1 T cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens.

If necessary, reheat sauce but do not boil.

Source: Martha Stewart Everyday Foods