Instructions

1. Pour the marinade into a tall, narrow measuring cup or other container. Ladle off any excess fat from the top. Transfer the marinade to a saucepan. If you have a gravy separator, use that to ladle the marinade into the saucepan and skim away more oil in the process.

2. Bring the marinade to a boil, stirring it frequently. The marinade will usually form a grey-brown layer of foam at the surface, caused by proteins from the chicken's juices cooking out. Skim these off with a spoon or flexible spatula.

3. Simmer the marinade until it thickens enough to coat the back of a spoon. Alternatively, mix cornstarch or instant-mixing "gravy" flour into cold water and stir that into the marinade to thicken it.

4. Taste the boiled and thickened marinade to assess its flavor. If it's too strong, thin it with a few tablespoons of chicken broth until it tastes balanced. If it's bland, add spices, seasonings, citrus juice or vinegar until it's lively enough to complement the chicken.

5. Brush the sauce onto your chicken as it cooks, to create a richly flavored glaze. Serve any remaining sauce on the side, so diners who want more can help themselves.