Sat, May-16-15, 10:38
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Senior Member
Posts: 14,936
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Plan: Suzanne Somers; LC
Stats: 182.5/158/105
BF:Melting!
Progress: 32%
Location: NE Ohio
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Quote:
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Originally Posted by Kristine
Was the bacon grease/chicken fat salvageable at all? I'd think that'd be one delicious cooking fat.  I'm a huge leftover-fat fan.
(ETA) My crispy skin trick is to preheat the oven to 500, and blast that chicken for 15 minutes, then turn it down to 350 for the remainder of the cooking time. |
ooo thanks for the chicken crisp tip!!!
I know this is a bacon thread, but I have to comment - I made a retro (1930) recipe for roast chicken one year for Thanksgiving (it was just me and the cats I was petsitting) - just butter, salt and pepper - and it was so good! If I make it again I'll use your suggestion.
Kat |