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pan juices
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 |
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