How to Make Roast Chicken w/ Vegetables, sans Chicken
- Cecilia Nov 8, 2004 01:38 PM
I am so glad that there is a separate board to talk about cooking.
When I make roast chicken, I always have a layer of carrots, garlic, and onions at the bottom of the pan. And, I always pour about a cup of chicken stock over the chicken and veggies. Everyone loves how the veggies soaks up the flavour of the stock and the chicken.
Question is, can I make the veggies alone as a side dish, without the chicken? If I simmer/braise the veggies in chicken broth for an hour or two, would I get the same taste and softness?
Appreciate your help!
I have done this and you do get tasty veggies but they are not the same! It is the chicken fat/juice seeping into the veggies that really boosts the flavor.
No, it will not be the same. The chicken releases fat *and proteins and gelatin* (so merely using poultry fat doesn't cut it) that help with the Malliard reaction that gives a special blend of flavors and mouth feel.