Save any pan drippings from roast meat or poultry. Pour into a container and allow to settle. Refrigerate. The meat juices will set into a jellied stock underneath the fat. When needed, skim the fat off the top and add the jellied juice to gravies, soups or any savoury dishes.
The stock from chicken cooked with lemon juice and herbs makes an especially nice addition to salad dressings. If the fat is well skimmed off before cold, the meat juices can be poured into ice cube trays and frozen into cubes.
This is a handy hint from the 'IBS Starch-Free Diet' book.
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