The food lab better home cooking through science ( PDFDrive ) 724

chicken bones and neck and cook, stirring frequently,
until well browned, about 3 minutes. Add the herbs, if
using, onion, carrot, and celery and cook, stirring
frequently, until beginning to brown, about 3 minutes.
Addthebayleafanddeglazethepanwiththevermouth
and water, using a wooden spoon to scrape up any
brownedbitsfromthebottomofthepan.Reducetheheat
tomaintainasimmerandcookfor20minutes.
2. Strain the sauce and return it to the pan. Boil over
medium-highheatuntilreducedtoapproximately⅓cup,
about 7 minutes. Off the heat, whisk in the soy sauce,
butter, and lemon juice. Season to taste with salt and
pepper.Keepwarmuntilreadytoserve.


KNIFESKILLS:
HowtoButterflya
ChickenorTurkey
Butterflyinganybirdisprettymuchthesame,thoughyou
mayhaveatoughertimegettingthroughthebonesofa
largeturkeythanachicken.Iftheideaofforciblycutting
throughtheboneswithapairofkitchenshearsgivesyou
thewillies,askyourbutchertobutterflyyourturkeyor
chickenforyou,makingsuretosavethebackbone(and
neck)touseinyoursauce.