<sf> wrote in message ...
> On Wed, 13 Dec 2006 15:28:13 -0800, Leonard Blaisdell
> > wrote:
>
>>In article <2cZfh.4179$Et5.723@trndny07>,
>> "laurie" > wrote:
>>
>>> my recipes for both the yorkshire pudding and the au jus sauce indicate
>>> that
>>> I need all of the pan drippings for each one. So to do both, what do
>>> you
>>> do? Divide the drippings? Add beef broth?
>>
>>I seldom have enough drippings that I want to sacrifice for the
>>Yorkshire. I have tried Yorkshire with pan drippings and with straight
>>Canola oil. Perhaps I don't taste very well, but I can't tell the
>>difference. I'd use the Canola in the bottom of the Yorkshire pan and
>>the drippings for the au jus. I generally make gravy.
>>
>>leo
>
> Leo... don't use the juice part of your drippings, use the fat.
> There's plenty to go around because you just use a little bit of it.
>
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Jesus H Christ. What a friggin nightmare.

Use the fat and not the juice??? WTF.

My dear friends... try making a gravy after cooking turkey all day long,
then save the fat, and omit the juice and you end up with a nasty pile of
turd. You want the juices... NOT the fat.


Get my drift?

My suggestion: discard the fat by "skimming" the fat with a ladel, keep the
juices and de-glaze the pan by adding chicken stock over very high heat.
Add butter and fresh herbs towards the end, right before you serve. Salt +
P to taste. Add 3 or 4 drops of vinegar at the very end.

And if you don't have enough "juices" to begin with then you need to start
learning how to cook with mirepoix and a stock base.