You could finish off a whole roasted bird with a drizzle of its own juices...or you could make a beurre monté by whisking cold butter into the liquid, giving the dish extra richness and gloss. In her book, Basic to Brilliant, Y'all, Virginia Willis explains how to dress up classic Southern dishes by doing just that. First, remove the chicken to a warmed serving platter and tent it with aluminum foil. Heat the sauce (or juices; there should be about 1/2 cup) over medium-high and boil until it's reduced by half. Remove the pan from the heat and, using a whisk, swirl in 1 tablespoon cold unsalted butter. Taste and adjust for seasoning with coarse salt and freshly ground black pepper; then pour the sauce over the chicken and serve.