Sherry Vinegar and Roasted Chicken Sauce

• 1 5-pound whole chicken (or two smaller ones)
• 1/4 cup extra-virgin olive oil
• 1/2 cup sherry vinegar
• Salt and freshly ground pepper

1. Preheat oven to 450 degrees.
2. Cut chicken into small pieces.
3. Spread pieces on a large roasting pan.
4. Roast for 45 minutes or until crisply browned.
5. Scrape browned chicken into a stockpot, including any particles that stick to the pan.
6. Cover with two inches of water.
7. Bring stock to a boil, reduce heat and simmer for 45 minutes or so.
8. Stir occasionally to prevent chicken pieces from sticking on the pot.
9. Set aside.
10. When cool, remove top layer of fat.
11. Return stock to a large pot, and warm over medium heat.
12. Then, strain two cups of stock into a blender (reserve rest for sauces and soups).
13. On high speed, drizzle in just enough olive oil to make sauce thick.
14. It should barely be moving in blender bowl.
15. Season to taste with sherry vinegar, salt and pepper

chicken, extravirgin olive oil, sherry vinegar, salt

Taken from cooking.nytimes.com/recipes/7204 (may not work)