AntoniaJames is a trusted source on Bread/Baking.
Chris is a trusted source on General Cooking
I'd think they'd be great--I'm always annoyed when my husband tosses pan drippings. I'd just toss them into another stock. My best stocks tend to be assembled from lots of sources, lots of stories.
hardlikearmour is a trusted home cook.
I'd make gumbo, and add them right in. Would add lots of yummy flavor. If you brined your bird, the drippings can be salty so you may not be able to add the whole lot to one batch.
Add it to the next batch of soup you make.
Make some popover or yorkshire pudding batter and pour the drippings into popover pan or muffin tins before adding the batter for individual servings. You can also pour drippings into a cast iron pan and make one large yorkshire pudding.
I like to have leftover drippings around for those nights that you're stuck with leftover chicken. I find leftover chicken always needs a bit of a makeover for the next meal. I'd use some of the pan drippings + oil or butter to make a bit of a sauce to reheat the meat in - it adds moisture, and gives it an interesting twist so it doesn't seem like the reheated meat it is.
Pep it up with a little Dijon, garlic, parsley - pile it on a piece of bread - yummy!
Please enter a valid email address.
Well played. You deserve a cookie.
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)