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Reply to "Chicken pan juices"
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[quote=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.[/quote]
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