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Just strain it into a small pot, add some salt and pepper - a little wine, if you wish (I also like to add some thyme). Take some cornstarch and add enough cold water to make it a glue-like thickness. Add the cornstarch to the juices, and bring it up to a boil - once it boils, you will know how thick it will be - you can repeat the cornstarch process until it’s the thickness you want, but make sure you let it simmer for a few minutes after it’s thickened to cook out the starch taste.
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