and loosely cover it with foil.
Let it rest for about 5–10 minutes before slicing.
Resting gives the juices time to redistribute so they don’t immediately run out when you cut into the meat.
6. Make the Sauce Thicker
If you’d like a thicker gravy, pour the cooking liquid into a saucepan.
Mix the cornstarch and cold water together in a small bowl until smooth.
Bring the cooking liquid to a gentle simmer, then whisk in the cornstarch mixture.
Cook for a few minutes, stirring frequently, until the sauce thickens.
