81.   The potatoes roast right in the pan juices.

82.   The same principle will work with poultry pan juices.

83.   This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.

84.   Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat.

85.   Top with pan juices.

86.   Toss the shelled mussels with the potatoes and reduced pan juices.

87.   Toss with the reserved pan juices.

88.   Top with chicken and drizzle with pan juices.

89.   Transfer pan juices to a large glass measuring cup.

90.   Transfer the sliced meat to plates or a platter and pour the pan juices on top.