Tuesday, August 23, 2016

I'll Just Cook Everything This Way


Vegetable roasting season is fast approaching and I have two words for you, my friends: chicken grease. I save it from the pan of chicken thighs I roast at least once a week and use it to turn winter squash into candy.

11 comments:

Eileen said...

Looks delicious!!

Christina Gomez said...

Looks delicious

jlynn said...

What are you roasting the chicken thighs for? Thanks, Lynn

Anna said...

Dinner!

K. Anne said...

Sounds scrumptious....please share your recipe for roasted chicken thighs, as well!

Running with a sharp pencil said...

I will have to try that! I love to make a big sheet pan of assorted roasted vegetables - winter squash, turnips, golden beets, parsnips which I LOVE, a few carrots and a couple of onions! Sometimes I will use a sweet potato or cut up Yukon gold potato - always good! I always sprinkle it with some salt, coarse ground pepper and olive oil. I would have never thought of using animal fat - I do use some bacon grease in cooking- Soooo Southern I am, but I would have never thought of chicken fat!

Anonymous said...

I had a quart jar of chicken fat in my refrigerator for a long time and it did not go bad. I was surprised. It was lovely for gravies and white sauces. I bet it was delicious with roasted vegetables!
Amy F.

Herding Grasshoppers said...

Better than bacon grease? Both sound good :D

Holly said...

I always have a jar of bacon grease in the fridge and precious goose fat in the freezer...never even *thought* to save chicken drippings. You're smart! Wish I lived next door! xx! :)

Brenda@CoffeeTeaBooks said...

I have been rereading An Everlasting Meal and each time I am reminded how much we throw away that women used to reuse with delicious results. I have chicken fries defrosting for dinner already.

Janel said...

I just roasted the first butternut squash of the season last week, and candy was exactly how I described it. Yum.

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