Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving.
* Ingredients too variable for meaningful analysis of nutritional information
Sara Quessenberry and Rori Trovato,
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