Jen wrote:

> 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


Simple. Don't add any fat. Heat the drippings. Make a slurry of
cornstarch and cold water. Add to the simmering drippings little
by little,allowing each addition to thicken before adding more until
the correct texture is achieved. Season to taste.

Remember that cornstarch takes a few minutes to thicken simmering
liquid so have patience and don't add all at once or you'll end up
with something resembling chicken Jello!

gloria p