Take whatever meat that you were cooking out of the roasting pan, and set it aside to rest. Tilt the pan to one side, so you can pour all of the meat drippings into a measuring cup. Make sure that the measuring cup that you’re using is heat-resistant and can hold at least 2 cups (473 ml). While the drippings from the meat have plenty of concentrated flavor, it will also have a lot of fat. Let the drippings sit for a moment so the fat rises to the surface. Use a spoon to carefully skim the fat from the top and discard.  You can purchase a measuring cup specifically designed to separate the fat out of a liquid. When you pour the drippings through it, the fat stays behind so you don’t need to skim it. You can also reserve 2 tablespoons (30 ml) of the fat to use in place of the butter when you make the roux for the gravy if you prefer. When you’ve removed all of the fat from the drippings, pour the chicken stock into the measuring cup with them. You want the total amount of liquid to equal 2 cups (473 ml), so add enough stock to reach that level and set the mixture aside. If you prefer, you can substitute beef stock or vegetable stock for the chicken stock.
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One-sentence summary -- Remove the meat from the pan and pour the drippings into a measuring cup. Skim the fat from the drippings. Add the chicken stock to the drippings and set aside.

Q: Place the chickpeas in a strainer and rinse them for 30 to 60 seconds under cold running water. By rinsing the chickpeas now, you clean off any surface debris or dirt clinging to the dried beans. This is also a good chance to pick out any small stones or dark brown chickpeas that accidentally got mixed into the batch. Combine the water, chickpeas, and baking soda in a 2 1/2 qt (2.5 L) slow cooker, stirring slightly to make sure that the baking soda is evenly dispersed and that the chickpeas are all submerged under the water.  Note that a pre-soaking is not needed when you cook the chickpeas in a slow cooker. Since the chickpeas will cook so slowly, they do not need to be softened beforehand. The use of baking soda is still recommended, however. Since you are skipping the pre-soaking step here, the sugars do not have the same opportunity to break down as they do with the traditional boiling method. The use of baking soda, which helps break apart gas-inducing sugars, can make the chickpeas a bit easier to digest once finished. If you decide not to use the baking soda, you can add 1 tsp (5 ml) of salt to the water, instead. The salt will not break apart the sugar, but it will add more flavor to the chickpeas, which will absorb the grains of salt as they take in water. As a result, the inside of the chickpeas will be seasoned as well as the outside. Cook on high heat for 4 hours or low heat for 8 to 9 hours. If you want slightly firmer beans, cook them on high for only 2 to 3 hours. Dump the contents of the slow cooker into a strainer to separate the water from the beans. Rinse the beans, still inside the strainer, under running water for 30 to 60 seconds. The water the beans cooked in can contain a lot of dirt and stripped sugars, so it needs to be dumped out. The chickpeas must also be rinsed since some of the debris in the water can end up clinging to the surface of the chickpeas. You can use the chickpeas immediately, add them to a recipe calling for the bean, or save them for another time. Any recipe that calls for boiled chickpeas can use slow cooker chickpeas, though. Note that slow cooked chickpeas tend to be very tender, so you might be better off using them in a recipe that calls for soft, tender chickpeas rather than one requiring firmer beans.
A: Rinse and drain the chickpeas. Place the ingredients in a small slow cooker. Cover and cook until soft. Drain and rinse well. Serve or use as desired.

Article: The common bream (European) is a deep-bodied, medium-sized fish, that is bronze in color. The fins of the common bream are dark brown, with a tail that's deeply forked. Younger fish are a silvery color that deepens with age. The common bream is a member of the same family as carp, so if you know how to identify a carp you'll be looking for a similar fish. It's a bottom-feeder, preying primarily on worms, snails and pea mussels throughout ponds, lakes and slow-moving rivers. Between spawning and maturity, the bream will grow to a size of between 30 and 60 centimeters (1-2 feet long), though it can become quite larger on occasion. Bream are extremely common, putting them in the lowest-priority of conservation risk, though bream need to be large enough to catch legally. European guidelines will vary widely by region and season, so it's important that you find out the local guidelines in your area to determine size-minimums for the fish you catch. In general, if it's 30 centimeter (11.8 in) long, you'll be fine. Bream frequently breed with other species of fish, making the identification somewhat difficult on occasion. If you're on the lookout for a specific species of fish, for some reason, you'll want to be able to quickly identify the common bream which is different from the American bream or Sunfish Family , and distinguish it from the other varieties.  Silver and white bream are somewhat smaller than the common bream, featuring an iridescent effect in the scales that isn't found in the common bream. If the fish is glistening below the water line, it's likely that you've got the silver or the white bream.  It's not critically important to determine the difference between all the sub-species and the cross-species of bream to catch some good panfish, as long as you're sure you're in the general neighborhood. Count the scales from the dorsal to the lateral line to get a quick check on the bream. There should be 11 or more scales in the line. Fewer, and it's another variety of bream. Again, to clarify, American bream aren't technically bream, but some species of sunfish are locally and colloquially referred to as “bream.” The word identifies several distinct species of fish. The members of the sunfish family most commonly identified as bream include:  Bluegill, which are named for their gill plate coloring, not their gills. Bluegills can be found in most parts of the United States, except Alaska. The 1950 world record bluegill weighed 4 pounds, 12 ounces (2.15 kg). Redear sunfish are similar to bluegill in appearance. The pectoral fin is black/blue like a Bluegill but has has a red edge and red eyes. They are found primarily in the southeast, but have been introduced elsewhere in the country. The world record for Redear sunfish is 5 pounds, 7.5 ounces (2.48 kg). Other species of bream include Longear, Pumpkin seed, Warmouth, Spotted Sunfish, Flier, Coppernose and Green Sunfish,  Check with your state's Department of Natural Resources or Fish and Game Commission to see which species of Sunfish inhabit the waters of your state.
Question: What is a summary of what this article is about?
Learn the basics. Look for a fish 30–60 centimeters (11.8–23.6 in) in length. Learn the difference between silver, white, and common bream. Familiarize yourself with the American species of bream. Check for local varieties of bream.