Chicken pan juices

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

It affects all of us. Our shared infrastructure and environment. Google fatburg

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

It affects all of us. Our shared infrastructure and environment. Google fatburg

Exactly. If you don’t want to use the juices, wait until they solidify in the pan and scrape them in the trash. Or if you MUST get ride of them immediately, wipe out the pan with a few paper towels and throw that in the trash.

OP, like others, I make a simple pan gravy with shallots, wine, dijon, butter (at the end—put it in cold and whisk off heat to emulsify), and tarragon.

[Anonymous]

If there’s enough and it isn’t just pure fat, drink it! Otherwise, either make a sauce or spoon some over your starch, preferably rice. There’s not much better than roast/grilled meat juices soaked into steamed white rice…drool…

[Anonymous]

Anonymous wrote:If there’s enough and it isn’t just pure fat, drink it! Otherwise, either make a sauce or spoon some over your starch, preferably rice. There’s not much better than roast/grilled meat juices soaked into steamed white rice…drool…

This is one of our favorite dinners. A roast chicken with a sauce made from the pan drippings, white rice, a veg (usually broccoli, but sometimes lettuce with a vinaigrette made from those same drippings (substituting chicken fat for some of the olive oil)), and a Pinot Noir.

[Anonymous]

Sometimes I am disappointed that I don't have enough drippings to make the quantity of sauce I want. Seems like chickens are leaner these days?

[Anonymous]

Anonymous wrote:

Anonymous wrote:If there’s enough and it isn’t just pure fat, drink it! Otherwise, either make a sauce or spoon some over your starch, preferably rice. There’s not much better than roast/grilled meat juices soaked into steamed white rice…drool…

This is one of our favorite dinners. A roast chicken with a sauce made from the pan drippings, white rice, a veg (usually broccoli, but sometimes lettuce with a vinaigrette made from those same drippings (substituting chicken fat for some of the olive oil)), and a Pinot Noir.

I’m the PP and that chicken fat vinaigrette sounds fantastic!! And isn’t that so great about white rice? It’s such a delicious sponge for drippings or sauce, but with some actual texture and bite.

And as to what I said earlier, who am I kidding? I would drink the juices even if they are pure fat. I love that ish!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If there’s enough and it isn’t just pure fat, drink it! Otherwise, either make a sauce or spoon some over your starch, preferably rice. There’s not much better than roast/grilled meat juices soaked into steamed white rice…drool…

This is one of our favorite dinners. A roast chicken with a sauce made from the pan drippings, white rice, a veg (usually broccoli, but sometimes lettuce with a vinaigrette made from those same drippings (substituting chicken fat for some of the olive oil)), and a Pinot Noir.

I’m the PP and that chicken fat vinaigrette sounds fantastic!! And isn’t that so great about white rice? It’s such a delicious sponge for drippings or sauce, but with some actual texture and bite.

And as to what I said earlier, who am I kidding? I would drink the juices even if they are pure fat. I love that ish!

So this go-to for our family was actually inspired by Jacques Pepin. Here’s a version of the recipe—usually I use a tablespoon or two of chicken fat for the vinaigrette and add olive oil, and still have enough drippings for a reduction sauce. https://www.savenorsmarket.com/roastchickensalad

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If there’s enough and it isn’t just pure fat, drink it! Otherwise, either make a sauce or spoon some over your starch, preferably rice. There’s not much better than roast/grilled meat juices soaked into steamed white rice…drool…

This is one of our favorite dinners. A roast chicken with a sauce made from the pan drippings, white rice, a veg (usually broccoli, but sometimes lettuce with a vinaigrette made from those same drippings (substituting chicken fat for some of the olive oil)), and a Pinot Noir.

I’m the PP and that chicken fat vinaigrette sounds fantastic!! And isn’t that so great about white rice? It’s such a delicious sponge for drippings or sauce, but with some actual texture and bite.

And as to what I said earlier, who am I kidding? I would drink the juices even if they are pure fat. I love that ish!

So this go-to for our family was actually inspired by Jacques Pepin. Here’s a version of the recipe—usually I use a tablespoon or two of chicken fat for the vinaigrette and add olive oil, and still have enough drippings for a reduction sauce. https://www.savenorsmarket.com/roastchickensalad

NP. This looks lovely. Thanks for sharing!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

Better check your lease. There are many leases that have clauses that problems with the infrastructure that is caused by tenant negligence is often the responsibility of the tenant. This covers things like putting feminine sanitary products down modern toilet pipes and pouring fat down kitchen drains. You're fine until your not. And when the toilet plumbing gets completely hosed by feminine products or your sink pipe explodes from built up fat, the landlord can charge the tenant for those repairs if they can trace the source and it is in the lease.

You should be more responsible.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

It affects all of us. Our shared infrastructure and environment. Google fatburg

Exactly. If you don’t want to use the juices, wait until they solidify in the pan and scrape them in the trash. Or if you MUST get ride of them immediately, wipe out the pan with a few paper towels and throw that in the trash.

OP, like others, I make a simple pan gravy with shallots, wine, dijon, butter (at the end—put it in cold and whisk off heat to emulsify), and tarragon.

It’s chicken breast, there’s almost no fat. The juices are mostly water. It’s not a big deal.

[Anonymous]

As a vegetarian, this thread is really gross.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I pour it down the sink while hot water runs. I think it looks gross.

Omg your poor pipes!

Eh, I rent.

It affects all of us. Our shared infrastructure and environment. Google fatburg

Exactly. If you don’t want to use the juices, wait until they solidify in the pan and scrape them in the trash. Or if you MUST get ride of them immediately, wipe out the pan with a few paper towels and throw that in the trash.

OP, like others, I make a simple pan gravy with shallots, wine, dijon, butter (at the end—put it in cold and whisk off heat to emulsify), and tarragon.

It’s chicken breast, there’s almost no fat. The juices are mostly water. It’s not a big deal.

It's a mix of collagen and fat! Why don't you understand the structure of protien

[Anonymous]

Anonymous wrote:As a vegetarian, this thread is really gross.

If only you had some way of knowing what it was about before you opened it

alas

[Anonymous]

refrigerate it, skim off and trash the fat, use the rest as gravy.