Technique for super chicken-y roast chicken pan gravy
Lately I have been obsessed with nailing down the perfect (for my palate) pan gravy to go with roasted chicken. I've found that butterflying a kosher chicken and roasting at high heat yields a really juicy bird, and it also leaves me with the back/neck to throw into the pan for a chickeny-er pan sauce. I am wondering, though, if I should brown the back/neck in some of the chicken fat before deglazing (I usually use homemade stock), or if I should just throw it in after deglazing and simmer it with the deglazing liquid. I tried the former tonight and the pan was so hot from the oven that the fond in it almost burned while I was browning the back/neck. Is it sufficient to deglaze and then simmer the bones in the deglazing liquid? Wondering how to get the maximum yield in chicken flavor without getting a burnt flavor from overcooking the fond. Any other pan-gravy tips are welcome.