Mastering Chicken Pan Drippings: Techniques And Tips

Chicken drippings are the juices and fat that come off the chicken while cooking and sit at the bottom of the pan. They are full of flavour and can be used for a variety of things, from salad dressing to popcorn topping. This text will explore some of the ways you can use chicken pan drippings.

Make a sauce/gravy

Making a sauce or gravy from chicken pan drippings is a simple process, but there are a few steps to follow to ensure a tasty result. Firstly, after roasting your chicken, remove it from the pan and place it on a cutting board to rest. This will allow the juices to redistribute and keep the meat tender. You can cover it with foil to keep it warm.

Next, you'll want to collect the drippings. Pour the drippings into a container, such as a measuring cup or a bowl, and allow the fat to separate naturally. The fat will rise to the top, and you can skim this off with a spoon. You can discard the fat or save it for another use. If you're in a hurry, you can use a fat separator tool to speed up this process.

Now it's time to make the gravy. You'll need to make a roux, which is a mixture of fat and flour that will thicken your gravy. For a basic gravy, you can use the fat you skimmed from the drippings, or you can use butter. Heat your chosen fat in a saucepan over medium heat, then whisk in some flour to form a smooth paste. Cook this mixture, stirring often, until it turns a light golden brown colour.

Once your roux is ready, it's time to add the drippings. Whisk them into the roux, then slowly add some chicken broth. Keep whisking to prevent lumps from forming. You can also add some white wine to the mixture if you like. Continue to cook the gravy, stirring frequently, until it reaches your desired consistency. If it becomes too thick, simply add a little more broth. Don't forget to season your gravy with salt and pepper, and perhaps some fresh herbs, to taste.

And that's it! You now have a delicious, homemade chicken gravy to serve with your roast chicken and all the trimmings.

Create a salad dressing

Chicken pan drippings are very flavorful, so it would be a waste to throw them away. Here is how you can use them to create a salad dressing:

Firstly, while the chicken rests post-roast, get your pan of drippings onto the stovetop. Add a bit of broth or even water, and stir as it simmers, scraping the bottom of the pan with a wooden spoon. Stir in a little butter, and some flour or cornstarch if you want. You can then use this as a salad dressing, brightening it with a squeeze of lemon juice.

Alternatively, you can incorporate the drippings and juices into a basic vinaigrette. For this, you will want a composition of around 60% oil, 30% acids, and 10% other flavourings. If you have a particularly fatty pan juice, you can count it as "oil". You can also mix the juices in a mayo-based salad dressing.

If you want to make a warm chicken salad, you can follow these steps:

• Preheat the oven to 450°F.
• Rub the chicken breasts with olive oil and season with salt and pepper. Gently slide your finger underneath the skin of each breast to detach it from the meat (this will encourage the skin to crisp up in the oven).
• Place the breasts on a sheet pan, skin-side up.
• Slice some delicata squash crosswise into 1/2-inch-thick rings and toss with olive oil, salt, and pepper. Arrange the squash in a single layer around the chicken on the sheet pan so that no pieces are touching.
• Roast for 40 to 45 minutes, flipping the squash pieces after 20 minutes.
• Remove the squash from the sheet pan and let the chicken pieces cool on the pan for a couple of minutes, then remove and discard the bones. Transfer the meat to a cutting board, reserving any juices that have collected on the pan.
• Slice the chicken breasts across the grain into roughly 1-inch-thick slices.
• Pour vinegar onto the sheet pan and scrape up any golden brown bits from the pan. Scrape the vinegar, chicken juices, and drippings into a small bowl, adding any juices or bits from the cutting board as well.
• Add some finely chopped shallots and Dijon mustard, whisking to combine. Whisk in the remaining olive oil and season to taste with salt, pepper, vinegar, or oil.
• Put some torn radicchio leaves into a large bowl, add half the dressing, and toss to coat. Arrange the dressed radicchio on serving plates and top with the roasted squash, chicken breast slices, green grapes, walnuts, and crumbled Gorgonzola or blue cheese. Drizzle with the remaining dressing and serve.

Use it to roast vegetables

Chicken drippings are a plentiful and flavourful byproduct of roasting a chicken, and they can be used to add a rich, meaty flavour to roasted vegetables.

One way to use chicken drippings to roast vegetables is to place a bed of vegetables in a baking sheet and roast the chicken on top of them. This allows the vegetables to absorb the drippings that run off the chicken as it cooks. It is best to slightly elevate the chicken so that air can circulate between it and the vegetables. This can be done by placing the chicken on four lemon halves (flat side down) or thick carrots and celery. Before placing the chicken on top, the vegetables should be tossed in a thin coat of olive oil and a generous sprinkling of salt and pepper. Throughout the roasting process, the vegetables should be tossed two to three times to ensure they cook evenly and absorb flavour.

Another way to use chicken drippings to roast vegetables is to first collect the drippings from the roasting pan and then use them to coat the vegetables before roasting. To do this, take the roasting pan out of the fridge, pick out any bits that might burn, such as herbs or meat, and place it in the oven to warm up. After a few minutes, give the drippings a stir and, once they have melted, toss the vegetables in the pan until they are coated. Then, return the pan to the oven and roast until the vegetables are tender and crispy.

Vegetables that work well with this method include potatoes, asparagus, onions, and carrots.

Make chicken stock

Making chicken stock is a great way to use up leftover chicken and create a delicious base for soups, sauces, and stews. Here's a step-by-step guide to making chicken stock from pan drippings:

Preparing the Ingredients:

Start by collecting the pan drippings from your roasted chicken. These drippings are packed with flavour and contain a mixture of fat and juices released during cooking. You can also save the chicken bones, skin, and any leftover meat to add extra flavour to your stock.

Simmering the Stock:

For this step, you'll need a large saucepan, slow cooker, or Instant Pot. Place the pan drippings into your chosen vessel and add water. As a general rule, use one tablespoon of drippings for each quart of water, but you can adjust this ratio depending on how concentrated you want your stock to be. If you like, you can also add cut carrots, leeks, celery, herbs, and salt to enhance the flavour of your stock.

Bring the mixture to a simmer over medium heat and let it cook for at least three hours, or up to six hours, for a richer flavour. The longer cooking time will help extract more flavour from the ingredients.

Straining and Storing the Stock:

Once your stock has simmered for the desired amount of time, turn off the heat and allow it to cool slightly. Then, strain the liquid through a strainer to remove any solids. You can discard the solids or use the leftover meat for another purpose.

At this point, you can use your chicken stock immediately for a recipe, or you can store it for later use. If you're freezing your stock, it's best to chill it in the refrigerator first. During this time, the fat will rise to the top and solidify. You can then remove and discard the fat before transferring the stock to freezer-safe containers.

Tips for Customization:

Feel free to experiment with different ingredients to customize your chicken stock. For example, you can add a splash of vinegar to release more calcium from the bones and make the stock even more nutritious. Additionally, you can save and freeze your chicken stock in different portion sizes to make it easier to defrost and use for various recipes.

Fry bread in the drippings

Frying bread in chicken drippings is a great way to add flavour to your dish. Chicken drippings are very flavourful, and it would be a waste to throw them away. Here is a step-by-step guide on how to fry bread in chicken drippings:

Firstly, remove the chicken from the pan and place it on a cutting board. Then, pour the chicken drippings into a large glass measuring cup. Make sure to scrape the browned bits from the pan into the cup, as this is where the rich flavour comes from.

Next, skim the fat from the drippings using a spoon. You will only need 1/4 cup of fat for frying, so you can discard the rest or save it for another use. If you don't have enough fat, you can make up the difference by adding melted butter.

Now it's time to fry the bread. Heat a pan on medium-high heat and add the skimmed fat. You can also add a small amount of butter or oil for extra flavour. Once the pan is hot and the fat is shimmering, add your bread to the pan. Slightly stale white bread works well for this, as it will soak up the flavours more quickly. Slice the bread into triangles if you are using a small pan.

Cook the bread for a few seconds on each side, or until it is golden brown and crispy. Be careful not to overcook it, as it can become soggy.

And that's it! You now have delicious, crispy fried bread infused with the flavour of chicken drippings. Serve it as a side dish or enjoy it on its own.

You can also use chicken drippings in other ways, such as making a sauce, adding it to rice or salad dressing, or even frying popcorn in it!

Frequently asked questions