The delicious caramelised bits left on the bottom of the pan after cooking meat melt into the added liquid so no flavour is wasted. This is also the way to start a gravy after roasting meat for a Sunday lunch.
When making gravy, remove the joint from the roasting tray and place the tray directly on the hob over a high heat and proceed as above.
Do not deglaze the pan if it the crispy bits are burnt as this will give a bitter flavour to your sauce or stew.
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