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Step 2Pour drippings into pan and heat
If you are using a fat separator, pour off as much of the meat juices as you can, stopping before you pour out any solids or fat. I had about half a cup.
If you don't have a fat separator, simply use a spoon to skim off the top layer of fat from your juices. It will be easier to skim off the fat if you have the drippings in something tall and narrow (like a drinking glass) and harder to do this if your fat in something wide (like a bowl).
Begin heating up the juices, but try not to burn or boil them. Try starting off with a medium to low heat and adjust as necessary.
If you don't have a fat separator, simply use a spoon to skim off the top layer of fat from your juices. It will be easier to skim off the fat if you have the drippings in something tall and narrow (like a drinking glass) and harder to do this if your fat in something wide (like a bowl).
Begin heating up the juices, but try not to burn or boil them. Try starting off with a medium to low heat and adjust as necessary.
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