I am about to make a 4 pound top sirlion roast, and some of the recipes I have seen do not mention water at all. Which got me thinking, is it normal to put water in a roasting pan? So, I started looking, specifically for chicken and beef, it seems to be 50/50 on adding water or not. Some say add a cup or two, other just a half a cup to stop some splattering, other just say none is the best to prevent steaming.
A) How much of a difference does water really make when roasting beef or some sort of bird?
B) If you do not use water or stock, wouldn't a lot of fond get maybe overly burnt or stuck to the pan?
C) Can you still get a good pan sauce/gravy without water?
Thanks for any suggestions! I have been lurking on these boards for a while, this is my first post :)