Sentences with phrase «pan juices»
"Pan juices" refers to the flavorful liquid that is released when cooking food, particularly meat or poultry, in a pan or skillet. It incorporates the combination of natural juices, fats, and other flavorful elements that come from the food during the cooking process. Full definition
Add chicken to dish, drizzle with pan juices and serve immediately.
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Pour pan juices over the top and serve with remaining vegetable mixture if desired.
Pour pan juices into a pitcher and serve alongside.
Place fish on individual plates and pour pan juices over the top.
Spoon pan juices over the top, and sprinkle with flaky sea salt.
Add 1 1/2 cups reserved pan juices and remaining 2 cups poultry stock and bring to a boil.
Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
Gradually add pan juice mixture, whisking until smooth.
Pour pan juice mixture over pork; cover and keep warm.
Bring pan juices to a boil and simmer until slightly thickened.
I didn't have enough pan juice to make a sauce but it didn't need it.
Heat pan juices (or olive oil) in a large skillet over medium - high heat.
Pour the remaining cream into the saucepan, then stir with a wooden spoon to loosen pan juices and sediment.
I made a little gravy with the minimal pan juices (instructions found here) but the meat was so juicy that you didn't even need it!
The potatoes absorb the spicy aromatic pan juices, giving the potatoes a luscious flavor.
Serve with steamed veggies and a crispy green salad, don't forget to pour the tasty pan juices over the chicken!
Top with pan juices and serve with roasted lemon and garlic alongside.
Pour pan juices into a small saucepan and add chicken stock or water.
Add remaining flour and butter and the dry mustard to reserved pan juices and mix well.
Add 1 Tbsp vinegar to remaining pan juices, taste and add more to taste.
(We're following Chris Kresser's Paleo Cure) Yesterday he told me he was already missing bread — mostly to sop up all the great sauces and pan juices from the delicious Paleo food we've been eating!
Our method for channeling your inner Ina calls for three simple steps: An overnight seasoning flavors the meat from the inside - out and ensures juicy results; a quick stovetop sear gets it nice and golden - brown; finally, a low and slow roast in a 250 ° oven delivers tender slices of meat (and plenty of pan juices for drizzling on top).
Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20 — 25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency).
Roast for 2 hours and then remove from the oven; uncover, stir and use pan juices to baste meat.
Strain pan juices through a fine - mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
Roast at 350 degrees, basing with a little water and then pan juices about every fifteen minutes until done.
Continually opening the oven door to squeeze on hot pan juices (mostly fat) releases heat, which slows down the roasting process.
Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5 — 6 hours (depending on size of pork shoulder).
Discard vegetables from roasting pan and pour pan juices through a fine - mesh sieve into a 1 - quart glass container or bowl.
Place skillet over medium heat and cook pan juices, stirring occasionally, until thick enough to coat a spoon, about 5 minutes.
It's delicious right when you make it because the perfectly crispy chicken skin goes so well with the sweet figs, tart olives, and silky pan juices, and it's almost more delicious heated up the next day or the day after that, when the flavors of the sauce have deepened.
Stir the cornstarch mixture into the boiling pan juices.
Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.
Add roasted shrimp (without pan juices) and toss.
Tender braised lamb makes an impressive but homey Easter centerpiece, and the rich pan juices are delicious with chewy cavatelli pasta.
Grab a big bowl and some amazing bread to sop up all those glorious pan juices.
Serve with pan juices as gravy.
Pour off pan juices into a measuring glass.
Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce.
Sauté 5 minutes, scraping bottom of pan combining pan juices with onions.
Serve steak with buttery pan juices spooned over.
Grab a loaf of bread, because you're going to want to soak up all the lemony, garlicky pan juices.
Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices.
I used chicken thighs instead of a whole chicken, and I added some potatoes and kale to the pan to round out the meal and give us something else to sop up all those delicious pan juices.
When the tomatoes are done roasting, add them & any accumulated pan juices to the bowl with the soba noodles.
For good measure, we'll serve it up on a mound of garlic - y mashed potatoes with a smattering of roasted Brussels sprouts and plenty of pan juices.
Pour the onions and pan juices into the bowl of the slow cooker.
Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.
Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
Slowly add to hot pan juices.