"Jen" > wrote in message
...
>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

I was given a device one time, and I wish I could find another. It looked
like a ladle, but in the ladle portion were inverted cones. You dipped it
in the liquid, and the fat would flow through the cones (oriented points
up), and collect in the reservoir. By repeating the process, you could skim
all the fat off the top of the mixture. I sure know if I ever see it again,
I'll buy one. It was a gift from my mother in law, and at the time I had no
idea how good an apparatus it was.

Steve