Page 163 - YC Cooking School

1. Use a stout beer for a lovely rich colour and great tasting gravy.

2. Pour the hot beer into the roasting pan to deglaze it and extract all the lovely crispy
chicken bits from the pan.

3. Use cornstarch to thicken your sauce.

4. Adding a teaspoon of sugar to your sauce will help neutralise the beer sauce’s bitter

flavour.

5. Remember to taste your sauce so that the flavours are just right.

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