Re- SC - chicken on string

[Mark Harris]

Last Thursday, July 31,	Tibor described how to cook a modern roast:

This sounds wonderful, but I don't understand some of his description.

>Remove the roast when done, let it stand on the counter for 10-20 minutes
>while you rescue the pan drippings for gravy, slice at the end of the time
>period, and serve.  YUM.  Gravy, for me, is taking the pan, deglazing with
>wine, using a non-period roux and serving.

Pray tell, what does this last sentence mean? What is deglazing? What is
a roux?

>I've had a wonderful marinade, about 3 times, made of South Keype Jalapeno
>wine and garlic.  Very nice.  Soak the RB in the wine and minced garlic for
>about 2 hours at room temperature before cooking.

This sounds wonderful, too. This is a wine that has jalapeno juice in it?
I think you are saying to marinate the roast in the wine and minced garlic,
then pour off the juice and roast as above. Or do you not pour off the
excess?

Thanks.
  Stefan li Rous
  markh at risc.sps.mot.com



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