Cavemate K
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Chicken JuiceHello! Look who's come crawling back!
After many failed attempts at slimming down, I've finally returned to what has worked best for me. After going back to the fattiest cuts of meat and experiencing the best progress I've ever seen, I'm curious as to who else drinks the juice left over after baking the yummiest parts of the chicken (thighs and legs). It's been great for me now that I'm back on the wagon, as far as satiety goes and I was just curious as to who else makes it a regular part of their diet. Anyway, good to hear from you all again. Take care.
CMK
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ReddyMcMeaty
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I bake chicken legs most days and we use up the juice! It's delicious.
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adwred
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I almost always make a sauce out of the pan juice. I skim off and reserve a bit of the fat for cooking (since I always slather a roast chicken in lots of fat before cooking and there's usually a lot rendered in the pan), and just reduce the juices in a pan with a splash of white wine, then serve in dipping bowls with the chicken. Or, for a more velvety texture, right before serving, I whisk a 'liaison' (3 egg yolks, mixed with a couple of oz of whipping cream) into the hot juices and whisk that on the heat for about 10 seconds, just to make it a bit thicker and more velvety.
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Galeron
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I loooooove the chicken juice/fat that results from baked chicken thighs! I stopped eating chicken a lot and especially the chicken juice/fat because it's pretty high in poly fats (I'll save you the lecture of why).
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thegreatmcgonigal
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I've always liked the drippings and residue that comes from roast chicken even more than the chicken itself, even when I was a little kid, and I still do.
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