I realize that is a very strange recipe title. Got any better ideas?
So last night you made a delicious chicken dish. Or perhaps it was a roast or ribs. Every last bit got inhaled and you are left with all those pan juices.
DO NOT THROW THEM AWAY.
Pour them into a jar or cup and refrigerate them. The fat will harden.
The next day for lunch, thicken up those juices and serve them over rice, potatoes, noodles (my fave) or whatever you want. Veggies are good too. Using leftovers is great or cook up something fresh to pour your sauce on.
This is essentially a gravy, tho not necessarily a typically flavored one when you use BBQ rib or honey baked chicken sauce.
1 – 2 T fat from juices (or other fat if you prefer)
2 T flour
1 cup pan juices
Heat fat in sauce pan. Whisk in flour. Slowly add juices while whisking quickly. Cook until thick, stirring constantly. If you think the sauce is a little rich or thick, add a few tablespoons of water.