I made a baked chicken with preserved lemons (Mark Bittman recipe- basically, chicken with lots of preserved lemons in the cavity and under the skin, with some butter and honey rubbed over) - the pan sauce was rather salty and lemony, but I would have liked to have done something with it to make a sauce for the white meat. Boiling it down would just intensify the salty, tangy flavor, I presume. What do you recommend for making a sauce when the pan juices are really intense and salty or acidic?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)