What is the method used to remove cooked juices from roasting pans flavor pan gravy?

The method used to remove cooked juices from roasting pans for pan gravy is called deglazing. Here's how it works:

1. Scrape the bottom: After removing the roast from the pan, use a spoon or spatula to scrape up any browned bits stuck to the bottom and sides of the pan. These "fond" bits contain intense flavor.

2. Add liquid: Pour in a small amount of liquid, such as wine, broth, or water, to the pan. The liquid will loosen the fond and create the base for your gravy.

3. Simmer and scrape: Bring the liquid to a simmer, scraping the bottom of the pan as you go to dissolve the fond.

4. Strain: Once the liquid is simmering, strain it through a fine-mesh sieve into a clean saucepan or bowl to remove any large pieces of fond or fat.

Important Note: You can use the strained liquid directly for your gravy, or you can reduce it further by simmering until it thickens.

This process of deglazing extracts the delicious flavors from the roasting pan and creates the foundation for a rich and flavorful gravy.