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Quick Roast Help Needed Please

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Comments

  • Olliebeak
    Olliebeak Posts: 3,167 Forumite
    When I'm cooking chicken portions I like to start them off 'skin side down' for about half of the cooking time. Then remove from cooker, drain off the excess fat from the tin and put them back in again the right way up to finish off. It helps to get rid of some of the fat and also allows the heat to really get at the underneath of the portion.

    I also start off a whole chicken the same way to stop the underneath of the bird from getting too soggy/wet/anaemic-looking.

    All the fat that I drain off goes into a jug, allowed to cool and then is put into the freezer. When it's cold you can take off the layer of fat that's collected on the top and you're left with some 'jelly stock' that can be used in your gravy - or added to your gravy granules for proper flavour.
  • Skint_Catt
    Skint_Catt Posts: 11,548 Forumite
    Part of the Furniture Combo Breaker
    southernscouser wrote: »
    And the oven is in the kitchen next to the cupboard with the ketchup in. :)

    Mine too - spooky! :rotfl: :D
  • Stephen_Leak
    Stephen_Leak Posts: 8,762 Forumite
    1,000 Posts Combo Breaker
    I am certain my kitchen is haunted: one corner of it is always several degrees cooler than the rest.

    I'll get my coat ...
    The acquisition of wealth is no longer the driving force in my life. :)
  • vanoonoo
    vanoonoo Posts: 1,897 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Stephen_Leak wrote: »
    I am certain my kitchen is haunted: one corner of it is always several degrees cooler then the rest.

    I'll get my coat ...

    that would be the fridge I reckon - perhaps shut the door ;)
    Blah
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