Easy tip for when you’re storing it or after clarifying, put it in a mason jar and put the Mason jar upside down. Makes it easier to wiggle out what’s usually almost a jelly, or spoon it out for small uses. And makes it really easy to seperate from the fat.
You can of course do the traditional sauces and gravies. But don’t forget, you can use it for the liquid to make stuffing or rice too.
On the gravy thing, if you’ve conveniently seperated out the fat, your can use that fat to make roux that you can freeze for later use. And the nice thing about frozen roux is that it incorporates slower so you don’t get lumps. So some people just use a more manual fat separator to seperate most of the fat from the current bag juices, and add the frozen roux from the fat from the previous bags, and cycle around that way. I tend to way to do my mason jar thing and really strain it and decoagulate it, so I use previous bag juices and roux mostly, and save the current bag juices for later, unless I’m cooking something really different. It won’t let me link here for some reason but I like inhabited kitchen’s
MAGIC ROUX CUBES post. I use a mini muffin silicone pan for things like this.