Chicken pan juices
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Anonymous
| What do you do with the chicken pan juices after you cook chicken breast on the stove? None of the recipes calls for keeping the juices for later. |
Anonymous
| Pour it over the chicken and eat it. |
Anonymous
| Pour it over the dogs dry food |
Anonymous
| Use as part of the cooking water for pasta or a savory rice dish, if I am going to be doing that soon. Or for cooking potatoes, carrots, or another savory starch, if it makes sense with the dish. |
Anonymous
| I pour it down the sink while hot water runs. I think it looks gross. |
Anonymous
| Add a little vermouth or white wine, cook it to syrup. Add a little half and half (or cream), cook until thick. Off the heat, add a splash of lemon juice. |
Anonymous
Omg your poor pipes! |
Anonymous
This. DH always adds pan juices over top of the meat. |
Anonymous
Very little fat on the breast...it's fine. |
Anonymous
|
For a chicken breast? You could deglaze the pan with a little vermouth or cider and make a sauce or gravy. There won't be much pan juice for a breast.
If you were talking about the juice from riding a whole chicken, I put it in a jar in the fridge until the fat separates from the gelatinous goo. I sometimes use the fat in places I'd use butter or oil, like to fry some eggs or to saute some vegetables or make a pilaf. The gelatinous goo I may use in a soup. If you like "bone broth," it has similar benefits. You just have to be careful because the saltiness varies depending on how much you salted your chicken. |
Anonymous
+1. |
Anonymous
Eh, I rent. |
Anonymous
Once it hits your cold pipes, it'll build up. Result can be expensive. |
Anonymous
You're so thoughtful. |
Anonymous
| The fond and juices in the pan is the basis for a great sauce. They are liquid gold. As others have noted, put the chicken breasts on a plate, add some diced shallots or garlic to the pan, sauté for a minute, add vermouth and some thyme, boil down, add some no sodium chicken stock if you have it, boil down, add a tablespoon of Dijon mustard and any new juices from the plate with the chicken on it. Off heat, whisk in a tablespoon or two of butter. Or on heat, add some cream and reduce down. |