Deglazing a Pan

I've received quite a few questions about how to get such dark-brown pan jus and gravy when I roast something. The key is to de-glaze! When you roast any vegetable, meat, or foul long and hot enough to get dark brown juices stuck to the bottom of the pan, you have a real flavor opportunity. Most people think that -- because the stuff stuck at the button of the pan is so dark -- the flavor might be bitter to taste burnt. Hogwash! It's dark because of natural caramelization, and all you have to do to release this magical flavor is place the hot pan over a fire, pour some stock into it, and dissolve it off the bottom of the pan. Just watch!