Q: I love to roast a nice chicken about once every two weeks, and then add wine and lemon to the drippings to make a lovely sauce, or add flour to make a gravy. The only problem is that my boyfriend and I have moved in together (that's not the problem), and he's allergic to gluten and alcohol, even if it's cooked down!
Help! I've been just using the chicken jus as is, but it doesn't last long enough to encompass all the servings of chicken. Does anyone have any creative and tasty ideas on how to make a sauce without flour or wine?
Sent by Melissa
Editor: There are some good substitutes, including vinegars and juices, for both red and wine white. Try playing around with some different combinations to see what works best for you.
Readers, do you have any advice for Melissa?