When the chicken has cooked through, take it out of the pan and pour off all but a couple of tablespoons of the fat in the pan, and make a quick gravy. 鸡肉熟透之后,从锅中取出,把锅里的肥油倒掉一些,只留几汤匙,用它快速做个肉汁。
Return the chicken to the pan with the gravy and allow it to cook yet a little while longer, until it is ridiculously tender, almost coming off the bones. Then remove to a cutting board, hack into pieces and place on a platter. 把鸡肉放回带有肉汁的锅中,焖的时间稍微长一点,直至鸡肉变得很嫩,几乎要从骨头上掉下来。然后移到案板上,切成片,放到大浅盘上。
My wife likes cream gravy, but I prefer pan gravy. 我妻子喜欢加了奶油的肉汗,而我喜欢纯肉汁。
He tossed it off the pan on to a plate and let the scanty brown gravy trickle over it. 他拿着锅,将腰子一颠,让它落在盘子上,并且把剩下的那一点褐色汁子滴在上面。