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?

The standard way to make a sauce out of pan drippings, whether defatted
or not, is to add some kind of liquid, such as stock, if necessary,
reduce it a bit and then maybe add some binding agent and/or some cream.
I guess, cream is out if you want to keep it low-fat. As to the binding
agent, how are you going to use the gravy? If with a starchy
ingredient, such as potatoes, no additional binder may be needed, as the
starchy ingredient will provide it. If necessary, such an ingredient
may be mashed, at least in part.

Victor