Session 27 — Pan Sauces from Real Stock
← Block 7–8: Stocks & Eggs Overview
Skill: Now that you have fresh stock, you understand why pan sauces taste so much better when made with real stock instead of water or canned broth. The gelatin creates body and silkiness that nothing else can replicate. Tonight's lesson: the difference is in your freezer.
Full Meal: Chicken with Rich Pan Sauce (using your homemade stock) + Roasted Potatoes + Bitter Greens Salad
🎥 Compare Notes: Pan Sauces — Basics with Babish — Babish breaks down the deglaze-reduce-mount cycle for pan sauces
| Component | Recipe |
|---|---|
| Protein | Sautéed chicken with a pan sauce made from your Block 7 stock |
| Starch | Crispy roasted potatoes |
| Salad | Bitter greens salad with a sharp vinaigrette |