Don’t waste all those flavorful juices and brown bits that are left in a roasting pan. Prepare this sauce while your meat or poultry is resting.

1 cup chicken broth
1 envelope unflavored gelatin
1 Tbsp fat from skillet
1 medium shallot, minced
2 Tbsp cold unsalted butter
1 tsp fresh lemon juice
pepper, to taste
2 tsp fresh herbs of choice, optional

1. Sprinkle the gelatin over the chicken broth and let stand 5 minutes to soften.
2. Using a large spoon, remove all but one tablespoon of fat from the skillet or roasting pan, leaving any browned bits and meat juices in the pan.
3. Place the pan over medium high heat, add the shallot, and cook until softened. Stir in the broth, scraping the pan bottom to loose any browned bits. Simmer to reduce by 1/2. Remove from the heat and whisk in the butter and lemon juice. Any fresh herb of choice can be added at this point.

Servings: 4