On Sun 09 Nov 2008 09:14:04a, Arri London told us...

>
>
> 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.
>

Or your could thicken it a bit with cornstarch. No roux or fat involved.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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