Topic · Chef’s Techniques: Mise en Place & Cooking Methods
How to Degrease and Deglaze a Roasting Pan
After a roast, the pan holds both fat and flavourful juices. Separate the fat, then deglaze to make a jus or gravy.
Key points
- Pour off the fat, keeping the juices.
- Deglaze on the stove with stock or wine.
- Scrape, reduce and strain.