2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Meat juice, which is released in the pan when roasting meat, poultry, game, is used directly as a sauce to roast meat or added to sauces prepared from meat broth.
Greater care is required to prepare meat juice. When roasting large pieces of meat, finely chopped bones are also placed in the pan (veal - for roast beef, pork - for roast pork, poultry - for poultry, game bones - for roast game).
Once the meat and bones turn yellow, a little liquid is added to the pan to prevent the juice from the meat and bones from burning.
To improve the taste of the juice, when roasting the meat in the pan are placed aromatic roots - celery, carrots, onions, parsnips. If the juice is not enough, you need to add a little broth.
The meat juice and fat obtained in the pan after roasting the meat are poured off. In the pan add broth with bones and boil for 20-30 minutes, then add to the poured juice.
When roasting 1 kg of meat, 200-300 g of meat juice can be obtained if the bones are cooked for a longer time.
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