Collect the drippings from the roasted Chicken Galantina

The first step in making the Chicken Galantina sauce is to collect the drippings from the roasted chicken. This can be done by placing a container under the chicken to catch the juices as it cooks.

Once you have collected the drippings, it is important to skim off the fat that rises to the top. This can be done by using a spoon or a fat separator. Removing the fat will ensure that your sauce is not too oily and has a smooth consistency.

Next, add 2 cups of chicken broth to the drippings. This will help to enhance the flavor of the sauce and give it a savory taste.

In a separate bowl, mix 2 tablespoons of flour with a small amount of water to create a slurry. This slurry will help to thicken the sauce. Slowly add the slurry to the chicken broth and drippings mixture, stirring constantly to prevent any lumps from forming.

Once the slurry has been fully incorporated into the mixture, add 1 bay leaf, 1 teaspoon of salt, and ½ teaspoon of black pepper. These spices will give the sauce a tangy taste and enhance its overall flavor.

Bring the sauce to a simmer and let it cook for about 10-15 minutes, or until it has thickened to your desired consistency. Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.

Once the sauce has thickened, remove it from the heat and strain it to remove any lumps or bay leaves that may be present. You can use a fine mesh strainer or a cheesecloth to achieve a smooth texture.

Your Chicken Galantina sauce is now ready to be served! Pour it over your Chicken Galantina and enjoy the savory and tangy flavors that it adds to this classic dish.