Roasted Chicken Flavor Sauce

I often roast chicken for dinner, especially when I'm lazy (:-/)
When roasted, the chicken leaves in the baking pan an awesome JUS packed with FLAVORS. Most of the time I do a spicy marinade, so the jus got a very subtle spiciness as well.  

COLLECT that jus - which is essentially fat oozed out from the chicken - and keep it in your fridge. You can use it later as a flavor agent to your broths, sauces...etc. 
When cooled, it looks like this ...looks pretty right?

Honestly, here the measurements are OPTIONAL. 

Add, reduce, flavor your sauce the WAY you WANT.  The main idea here is just to conserve the jus - that goodness-  left in the bottom of your pan.
This time I used it as a fat agent. In other terms I did NOT ADD extra oil.
So guys you may do as following... :)

1- Let the cold chicken jus melt in a hot pan.
In the pan goes 1 large finely chopped onion, 2 cloves of garlic and 1 bay leaf. Saute them.
2- Next, add in 1 canned tomatoes - adjust according the quantity of the chicken jus you are using -  
1 tbsp sugar, paprika powder (about 2 tsp) , dry herbs and salt.
3- Mix well until the tomatoes are cooked and check seasonings.

If you want a creamier texture...okay, you are allowed to add 1 tbsp butter.
That's it. I had it with my all time favorite pasta and parmesan cheese. 
You have any other suggestions ? ...I'm all ears. :)


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