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.
10 comments:
Looks delicious!!
What are you roasting the chicken thighs for? Thanks, Lynn
Dinner!
Sounds scrumptious....please share your recipe for roasted chicken thighs, as well!
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!
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.
Better than bacon grease? Both sound good :D
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! :)
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.
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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