Juices left in the pan after stovetop roasting can make delicious natural or thickened gravies. Simply remove meat from pan and keep warm. Skim off fat in pan, then add a few tablespoons of stock, water or wine and place pan over medium heat. Use a wooden spoon to scrape brown particles from bottom and sides of pan, stirring them into liquid. Cook for a few minutes to reduce the liquid to concentrate flavor or thicken slightly. Season to taste and serve.

When there is substantial liquid, as with a pot roast, you may thicken the juices with cornstarch, arrowroot or flour. Skim off any fat. If time allows, refrigerate overnight and remove any fat that congeals.

• 1 tbsp cornstarch thickens 1 ½ to 2 cups liquid.
• 2 ½ tsp arrowroot thickens 1 cup liquid
• Cornstarch and arrowroot do not cloud sauces but they lose their thickening power when reheated or if overheated. For the most stable thickener, use flour.
• 2 to 3 tbsp flour thickens 1 ½ to cups liquid.
• Combine flour with double the amounts of water and stir to make a smooth paste. Stir or whisk into warm liquid to prevent lumping. Heat until thickened.