I apologize that there are not more pictures, particularly of the cut meat showing the juiciness, but the scars on my innards snagged again during the preparation of the bird. I was in a lot of pain and I knew I wouldn't be able to eat and just wanted to get to bed.
Sorry to hear you weren't feeling as good as that bird looked! Hope you got to enjoy it eventually. --
Thanks. Perhaps I'll be able to get to it this evening. Janet
"Janet B." <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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"stark" <[email hidden]> wrote in message
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Hey! I own a pan like that. What did you do to get rid of the excess chicken fat?
Me too! But I never use it. It was the first pan I bought when I started cooking a few years ago. It looked interesting. But not right for the first dish I cooked, or the second, or the third, or . . . so there it sits on the bottom of the stack. I do use the top for my 8" skillets. Thanks for the pic!
The veggies are suppose to absorb the chicken drippins', i.e. da fat.
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The veggies browned in the fat thing is done occasionally only. > Janet
Another possibility is to put carrot, celery and onion under and then dump fat, veg and all into a stock pot along with wings and bones and make a small amount of stock, which you can chill and peel.
Me too! But I never use it. It was the first pan I bought when I started cooking a few years ago. It looked interesting.
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The veggies browned in the fat thing is done occasionally only. I'm glad you like the pictures. I am new to the digital thingy and sharing them. Relating back to another topic current in this group, this is also my grilled cheese sandwich pan. It's a roomy 14 inches across.
Ahhhh! 14 inches makes it all-purpose. Mine at 8" is only all-purp.
