The secret to a great sauce is in the drippings at the bottom of the roasting pan. After removing the meat, place the pan on a stovetop burner. (Be sure to use a heavyweight roasting pan because the direct heat may warp a lightweight pan.) Add up to 1 cup of liquid, such as broth, water or wine, to dissolve the drippings and release their concentrated flavor. A wooden spatula with a flat edge is the perfect tool for stirring; it's sturdy enough to scrape up the baked-on particles from the bottom of the pan, and it withstands heat.