The “Magic” of Deglazing
March 16, 2008
By: Jeff
Category: Methods 
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“Sauces are elegant, clean, smart and flavorful. A sauce can elevate sliced white meat that’s cooked within an inch of its life to something, well, groovy. Gravy is just gravy.”
“There’s nothing easier or quicker to make than a good little sauce. All you need is a pan to deglaze (the one you roasted your bird in), and some liquid — wine or stock; even water will do in a pinch. The pan will still have all the tasty brown bits of meat and caramelized stuff clinging to it. Extra flavorings are nice — shallots, wine, stock, herbs — but you don’t even really need them.”
For the full article see: Deglazing: It works like magic - Los Angeles Times
