Integral Sauces for Roasts

The best method for roasting meats is on a spit in front of a wood fire. When this method is used, a dripping pan (lèchefrite) placed in front of the fire directly under the roasting meat is used to capture the drippings. Most of the fat is removed from the drippings, and the remaining jus is served as is. If the jus is pale, it can be rapidly cooked down on top of the stove until it caramelizes; the fat is then poured off and the caramelized juices are deglazed with an appropriately flavored or neutral stock.