What to do with the chicken juices?

Barneysmom

Hi, I have just cooked a chicken in the oven but I'm not really sure what to do with the juice to save wasting it?
When I put the chicken in the oven all I did was put a bit of salt and pepper on and avery small amount of oil to help the skin brown...
Got about an inch of juice in thebottom of the pan, and I don't want to chuck it out if I can use it for something?
Should I do the gravy with it, or maybe a soup, or cook the spuds in it later?
It's a happy chicken..(or it was till I cooked it )

greenbee

I always use the juice for gravy - I stir in a bit of wine, and strain off the oil before I put it in the jug (I don't bother thickening it).

If you don't want to do this, you can save it to add to whatever you are going to use the leftovers for, or to the stock when you've boiled up the bones.

Barneysmom

Thank you, I will do that but without the wine, we're a wine-free house :cool:
I think I'll try and save the oil for over the roasters.

greenbee

Barneysmom wrote: »

Thank you, I will do that but without the wine, we're a wine-free house :cool:

In that case, add a splash of the water from the veggies instead.

foxgloves

I save everything , including the cooking juices & it all goes in the stock pot later with the carcass for making soups & stock.

Olliebeak

I pour off any remaining liquid into a small jug and let it cool. Then put it into the fridge to chill properly. This results with a layer of solid fat on top of a jellied chicken stock. The stock (if not being used immediately) goes into a small container and gets frozen for later use. I know that people often like to do their roasties in the chicken fat, but we prefer veg/sunflower oil so the fat gets dumped.

Could be used to make a winter bird feeder, I suppose .

jexygirl

Put the stock in a jug as suggested, take off the layer of fat once cooled. Add it to some sweated onions, touch of garlic, salt pepper, perhaps some leeks if you have them, and add in all teh "bits" of chicken that dont get eaten when you strip the carcass. Add water and simmer into a yummy soup, if you are flush add cream if not just eat as a clear chicken soup. Bulk it out with other veg for a chicken and veg soup.
Jex

Barneysmom

Thank you, the jug is in the fridge looking like a lovely chemistry experiment :cool:
I was going to use the fat for roasters but I feel guilty now so I think I'l mix it with some cornflakes and raisins and give it to the birds

Essex-girl_2

Some people think this is disgusting and beef dripping is the best but I do love dripping on toast - with salt and pepper - delish but not for everyone.

Louba

I pour it all into a container let it cool and then use the fat to roast potatoes. Yum

Barneysmom

Oh I haven't had dripping for so long! I remember it being delicious! And the gravy made out of the juices below is heaven (I still make my gravy with that).

I was thinking of - just for Christmas - buying lard for the roasters, they do taste so much nicer done in animal fat than veg fat/oil.


Bring on the rebellion :cool::D