Nexis wrote:
> "Teri" > wrote in message
> ...
> > 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.
> > Teri
>
> I've never made this recipe, but I do make gravy.
> Gravy is really simple, just takes practice. For pan gravy from roasted meat
> drippings I usually use a slurry. Combine your pan juices with whatever
> stock you want to make enough liquid. Combine 1/4 c flour with 1/2 cup of
> stock or water in a small jar and shake the heck out of it until it is
> smooth. Bring juices to a boil and whisk in the slurry. Allow to boil 1
> minute. It should be enough slurry for 2 cups of gravy.

Slurries are underrated. I almost never waste pan juices. I consider
them the most precious product. Esp. turkey drippings. I often say
that if I won the lottery I would have a dozen turkeys roasted a week.
I'd give 11 of the to a homeless shelter, but reserve all the drippings
from all.
>
> kimberly

--Bryan