"Gloria P" > wrote in message
...
> 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!
>
Is this good? I have never tried using corn starch as a thickener for
anything but Asian sauces.