Re: Re: Roasting juices & skimming
Thanks, Kimberly. The video showed the drippings being discarded (and it looked like it was mostly fat, so maybe that's why), but since my roasting yielded about three times the volume of liquid with only 2/3rds of it being fat, I thought it would make sense to incorporate the good stuff instead of throwing it away. Maybe next time I'll deglaze the sucs with the non-fat portion of the drippings for an even more concentrated chicken flavor. Do you think adding the fat portion of the drippings to the stockpot might lend the stock more flavor?