This is just a quick side note to salute Alton Brown for the suggestion of putting big chunks of onion, celery, and carrot underneath a large roast (say a turkey or something).  It keeps the meat up out of the drippings, allowing for more crisping and less fat.

Once you skim off the fat, you can also throw the juice and the veggies into a blender and get a serviceable gravy that is thick and healthy.  Also, because those three veggies are used in the French aromatic base “mirepoix”, you can easily use the veggie purée as a major ingredient in soups or stews.

I did a turkey using this method the other day, and I’m still making use of it.  I made stock from the bones, which I boiled down until it was nice and rich.  It’s sitting in the fridge, all gelled up.  I’m going to warm it back up and add it to the remaining turkey and gravy with a boatload of mixed vegetables and little potato chunks to make stew.