Monday, April 26, 2010
In the constant quest to conquer cooking, I've come upon a curious new use for conventionally cast-off comida.
Chicken drippings are delicious--we all know that-- but they are rarely kept unless one is making gravy. This shouldn't be so. Chicken drippings have a multitude of uses.
By chicken drippings I mean the liquid left over after a chicken is roasted. This includes the gelatinous jus, and the fat which will rise to the top after the mixture is poured into a container and cooled (make sure to pour into a narrow container so that the fat is distinct from the jus) . Flavored by roasted chicken, the fat is much more flavorful than say an average canola or peanut oil (the kitchen literally smells like chicken soup when I'm heating the oil up) and the jus is far superior to any broth.