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

chicken bones and neck and cook, stirring frequently, until well browned, about minutes Add the herbs, if using, onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about minutes Add the bay leaf and deglaze the pan with the vermouth and water, using a wooden spoon to scrape up any browned bits from the bottom of the pan Reduce the heat to maintain a simmer and cook for 20 minutes Strain the sauce and return it to the pan Boil over medium-high heat until reduced to approximately ⅓ cup, about minutes Off the heat, whisk in the soy sauce, butter, and lemon juice Season to taste with salt and pepper Keep warm until ready to serve KNIFE SKILLS: How to Butterfly a Chicken or Turkey Butterflying any bird is pretty much the same, though you may have a tougher time getting through the bones of a large turkey than a chicken If the idea of forcibly cutting through the bones with a pair of kitchen shears gives you the willies, ask your butcher to butterfly your turkey or chicken for you, making sure to save the backbone (and neck) to use in your sauce  ... Butterflying any bird is pretty much the same, though you may have a tougher time getting through the bones of a large turkey than a chicken If the idea of forcibly cutting through the bones with a pair of kitchen shears gives you... through the bones with a pair of kitchen shears gives you the willies, ask your butcher to butterfly your turkey or chicken for you, making sure to save the backbone (and neck) to use in your sauce