Originally Posted by AEK
Si. You need to take it down till where there's basically only fat and meat in the pan, and the solids from the stock end up frying a little bit until you add the next batch of liquid.
That is the usual technique. MM is right, though, Bras calls for reducing by half each time, which never made sense to me as far as a way to coarsen jus. I was just curious.
FWIW, I rarely do the multiple deglazings. I used to, but I feel it gives a slightly too roasty flavor. To each his own, though.