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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=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…[/quote]

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.  [/quote]

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![/quote]

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[/quote]
NP. This looks lovely. Thanks for sharing![/quote]

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