I am at this very moment attempting to roast a dozen sliced baby red potatoes in a hot pan full of the rosemary-infused chicken fat that dripped out of the bird I just pulled out of the oven.
FEAR MY CULINARY INGENUITY.
© 2012
Fussy | Eden M. Kennedy
It… could… work.
Sounds divine!
i fear my cholesterol levels! I am sure my doc would recommend steaming them, using no fat on them, no salt, and perhaps some mrs. dash. fuck him, I am coming over.
Oh, hell, cholesterol. How about if I blot them with paper towels?
“Damn the cholesterol. Full speed ahead!”
— Admiral Filledgut
Seriously, can I come over for dinner?
The fat actually helps lower the glycemic index, so the potatoes don’t mess with your blood sugar as bad. You are doing a GOOD thing.
well, you know, as long as they’re not transfats, which are fats that self-identify as carbohydrates. and that is totally their right, and we shouldn’t go around eating them because of it. i make an exception for the transfats in mayonnaise, of course, because when you mix it with a bit of tabasco, it makes a spicy cross dressing, although I’m sure by now you are saturated with recipes.
OMG Jack came home and put BACON in them. I guess I better fire up the defibrillator.
I would like to get you started on what you’re going to do to the broccoli, actually.
next time, put the chicken on top of the potatoes and roast them both at the same time. the bird automatically bastes the potatoes as the fat renders.
And you didn’t cut your finger? Good going.
I’m really hungry now.
It should taste great. I love the fat.
What time do you want us?
Excellent — sounds yummy!!!!
It’s Thursday. No afterword re: meal… I’m worried you might be in the hospital — or getting colonics for couples??
Can I suck the paper towels?
I mean, May I suck the paper towels?
Why didn’t someone tell Bossy it was Thanksgiving?
She’s choppin’ broccoli/Choppin’ broccoli/A-choppin’ broccoli …
http://www.youtube.com/watch?v=oA1m57X3Xok
chickens don’t have much fat, much less get infused with anything more than an occasional heat probe – i recommend roasting with olive oil since it’s a better flavor, pork fat and beef fat are the only two carnivore fats that are worth flavor profiling. Bird fat is a bit just greasy! Duck fat is lame. Stick to four legged fats only or use the vegiee types for roasting well vegtables….
technically speaking, my cordon blu hat now, anything leftover in the pan is really named drippings or au jus since the fat is not really seperated from the other liquids
you can toss your already roasted spuds into the pan after you have cooked them al dente i suggest, but really keep the bird juice for throwing on the peasants as they storm the gates, have a vat to toss this stuff out!
thanks for listening
mike morsel
Thank you, Mike! I had originally doused the chicken in olive oil, to keep the skin from drying out, so I think there was also plenty of oil mixed in with the drippings. I think the solution is probably just to roast the potatoes in olive oil and at some point during the cooking baste them with a little of the chicken fat, as it makes them extra crispy and wonderful.
OMG. What a great dish. It think I would make this for my Sunday dinner. Yummy.