Jen wrote:
>
> 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


Strain out any solids and just reduce the liquid until syrupy. Add a
little wine if there's any around and serve it up after a short simmer.