On Thu, 2 Mar 2006 17:14:42 -0500, Teri wrote:

> I'm cooking Mimi's sticky chicken and see that it's released quite a large
> quantity of pan juices. What do you do with the pan juices? (If you
> suggest making a gravy of sorts, i would appreciate a recipe and
> directions - i seem to have a problem getting gravies to thicken properly -
> can anyone explain the 'science' behind getting gravies to thicken?).
> Thanks.

I have no idea what Mimi's "sticky" chicken is.... but if it's really
sticky (is honey an ingredient?), I don't think a flour based gravy
would be appropriate. So, unlike all the suggestions I see below, I'd
go with arrowroot as a thickener - cornstarch if you don't have
arrowroot on hand and if you have a lot of juice, just reduce it a bit
and go with that.
--

Practice safe eating. Always use condiments.