chicken bones and neck and cook, stirring frequently,
until well browned, about 3 minutes. Add the herbs, if
using, onion, carrot, and celery and cook, stirring
frequently, until beginning to brown, about 3 minutes.
Add the bay leaf and deglaze the pan with the vermouth
and water, using a wooden spoon to scrape up any
browned bits from the bottom of the pan. Reduce the heat
to maintain a simmer and cook for 20 minutes.
- Strain the sauce and return it to the pan. Boil over
medium-high heat until reduced to approximately ⅓ cup,
about 7 minutes. Off the heat, whisk in the soy sauce,
butter, and lemon juice. Season to taste with salt and
pepper. Keep warm until ready to serve.
