Monday, October 20. 2008

Why Roast in a Cast iron Skillet. Exhibit A: Deglazing

Posted by Adrianne Dow Young in Meal Diary at 01:16
After roasting the Ballotine in the oven, Erik de-glazed the skillet by putting it over heat and whisking in red wine and chicken broth (made from the bones from the chicken) and a teaspoon of flour.

The crispy bits – the roasted garlic and roasting juices – combined with the liquids and stomped out a powerful gravy.

Once the sauce thickened, Erik added a shot of Clear Creek Apple Brandy .

Served over the sliced Ballotine, life got really, really, really good.


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I'm going to have to use my cast iron skillet more. They're so versatile! Your pictures are beautiful.
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#1 Diana (Homepage) on 2009-01-07 15:09 (Reply)

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