½ cup shallots
1/4 cup Scotch whisky
3/4 cup chicken stock or beef stock
Remove meat from the pan. Dab out extra cooking oil without removing the bits on the bottom of the pan. Add a splash of new cooking oil and sweat the shallots. Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes.