cooking advice?

[vaznetti]

Last night I was tired, so I made fairly simple baked chicken -- a cut-up chicken in a baking dish with some cloves of garlic and shallots and the juice of a lemon and an orange squeezed over it. (Also olive oil, salt and pepper.) I ate a piece of it and put the whole pan in the fridge.

Tonight, I took it out for leftovers and discovered that the pan is full of jelly and fat, all full of orange and lemon and chickeny goodness. And I'm wondering if there's something I can do with that stuff, because it smells like it might be tasty. Some kind of gravy, I guess, but I don't have any use for that.

Any advice?

Comments

[vaznetti]

I think you can actually but vegetarian gelatine nowadays! But yes, it is the same stuff.

I was wondering about using it as a soup base. But I might use it to start some stock for risotto or something.

[elanurel.livejournal.com]

I definitely second the iffy-ness of using it as a soup base. We make a lemon chicken recipe for SCA events with a similar sauce (olive oil base, lots of lemon juice and garlic) and my husband came up with the idea of using it for soup. It was...odd. Not anything we couldn't eat but also not terribly appetizing.

OTOH, scooping off the fat and using it as a sauce sounds lovely. ;-P It might also be nice on veggies, too...

[vaznetti]

Thanks for the advice -- it hadn't occurred to me that the citrus would be an issue, because citrus and chicken just go together in my head.

[elanurel.livejournal.com]

It may have been the amount of lemon juice we use in the sauce, as it's almost equal parts to the olive oil, but it was an interesting flavor in a soup. I didn't like it. John says he could eat if he had to... ;-P

[amelia-eve.livejournal.com]

Oh yes - vegetarian gelatine is made from agar-agar, a sea vegetable. It is the style more common in Asia. Also in kosher gelatine. It's not as durable as the animal-based kind, though.