Defatted liquid from roasting pan
1/4 c. dry vermouth
1/2 tsp. salt or to taste
1/2 c. defatted reduced sodium chicken stock
2 tsp. cornstarch
1 tbsp. cold water

Combine first 4 ingredients and bring to a boil. Combine cornstarch and water, add to stock mixture and return to a boil. Boil 1 minute. Serve separately in sauce boat.