Keep the good bits
After cooking, move food to a clean plate. Leave roughly 1 tablespoon fat and the browned drippings in the skillet. Discard any black or burned bits.
Add aromatics
Lower the heat and add a finely chopped shallot. Stir for 1–2 minutes until softened. Add garlic only near the end so it does not burn.
Deglaze
Pour in about ½ cup stock. Scrape the bottom with a wooden spoon while it bubbles gently. Use unsalted or low-sodium stock to give yourself more control.
Reduce
Simmer until the liquid reduces by roughly half and tastes concentrated. If you over-reduce, add a splash of water.
Finish off heat
Turn off the heat and swirl in a small knob of cold butter. Add a little lemon juice, then taste for salt. Spoon over the cooked food and serve promptly.
Your next kitchen exercise
After making skillet chicken, reduce a measured amount of stock and finish it off heat with butter. Note how the texture changes.
