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Dec 9, 2007 10:14 PM

chicken drippings

just roasted a couple chickens stuffed with garlic, lemon, sage, rosemary, and thyme and as i was cleaning up i noticed all of the drippings in the bottom of the roasting pan. now it's not exactly stock, and not exactly broth, but smelled great and is full of flavor. other than making gravy, is there anything to use this for? i was thinking about adding as a substitute for stock in a risotto, any suggestions?

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  1. Just remove the fat and you have au jus, I like that better than gravy. I'd pour it over the risotto before serving, rather than using it while cooking though.