I made a wonderful roasted chicken a couple of weeks ago, and the pan
was filled with all the cooking juices from the chicken and veggies
that surrounded it. Not wanting to waste this fantastic, flavorful
juice, I poured it all in a cup and let it set in the fridge, then
skimmed off all the fat. Since I knew I couldn't use it right away, I
froze it, along with the leftover chicken meat that I'd pulled from
the bone.
Here is my question: I want to make a gravy out of these pan
drippings, but I really want to keep it as low fat as possible. How
would I go about doing this? The entire reason I skimmed off all the
fat was to do something like this but now I'm not sure how to do it
without a traditional roux. Is there a way to make a glace' type
thing?
Would really appreciate any advice...
TIA...
Jen