In article >,
Gloria P > wrote:

> 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

Seconded. This is exactly what I do. I may also use arrowroot in place
of corn starch, but either works.

It's a fast and easy way to make gravy.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama