Step 1Pour the chicken broth or stock into a saucepan over high heat, bring to a boil and cook until reduced by half, about 45 minutes.
Step 2Pour out all the fat in the roasting pan except for about 1 tablespoon. Place the pan on the stove (over 2 burners, if possible) over low heat. Add the shallots and the thyme, sage or rosemary to the pan and sweat the shallots until golden, about 5 minutes.
Step 3Turn heat to high, then add the wine. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. Reduce the wine until it's a little syrupy, about 3 to 4 minutes.
Step 4Add the reduced chicken broth and reduce until somewhat thickened. And salt and pepper to taste. If you want to give it a nice sheen and aren't too concerned about fat, whisk in the optional butter. Stir in the parsley and serve immediately.