A Charred Roasting Pan
Whether you're making prime rib, chicken or turkey, the gravy you build from the meat's juices is what many people love most about roasts. But if you open the oven to find that the pan has dried out and the bottom is blackened, you can still make some sort of topping to go over the meat. Lahey has been in this situation himself and remedied it by making a tomato-butter sauce using a can of V8 he found in his fridge; you can also use chicken, beef or vegetable stock or even a packet of soup mix stirred into water, he says. Remove the meat to a plate and cover it with foil. Then pour whichever liquid you're using into the original pan and let it sit for 15 minutes to absorb whatever flavor it can. Simmer it to reduce, and add water, salt and other seasonings to taste.