1. Deglaze pan with Armagnac and continue cooking for 30 seconds.

2. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce.

3. Deglaze pan with wine, stirring with a wooden spoon to loosen food particles.

4. Deglaze pan with nut-brown ale and reduce liquid by half. 3.

5. I rarely use sherry, preferring vermouth for a cleaner taste, or brandy to deglaze any juices.

6. Add the tarragon from inside the birds to the juices in the roasting pan and deglaze with a little vermouth.

7. Plenty of chefs don't touch food (they conceptualize: their minions mince the shallots and deglaze the saucepans), but I still have one niggling question: Who accidentally drinks antifreeze?