What do you do with the chicken juice???

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Household Management -> Cleaning & Laundry

1 2 Next

View latest: 24h 48h 72h

Bitachon101 ↓

Tue, Aug 27 2013, 7:56 pm

The gravy that is left in the pan.. cant throw it out regular cuz will leak in garbage.
Sometimes I pour it down the toilet but its made a mess at times in the process.
I often let it congeal somewhat and wrap it in 2 plastic bags and take it out to the outside garbage but I wonder if it leaks into there too.
Recently I tried watering it down and pouring down sink but hope it doesnt clg up the drain cuz I dont have one of those drain incinerators in my sink.

What do you do....????
I'm wondering if Im making a big to do over nothing.

Thanks!

shanie5 ↓

Tue, Aug 27 2013, 8:19 pm

I keep an empty can or jar on the counter. I pour leftover grease in there. Keep it covered. When its full, I put it in the outside garbage pail.

FranticFrummie

Tue, Aug 27 2013, 9:01 pm

My great grandma OBM is reeling in her grave! Surprised

First you refrigerate all the juice. Then you skim off the fat (shmaltz) and save it to fry onions, latkes, etc.
Use the stuff on the bottom (broth) to make chicken soup, or add to vegetable soup. That's where all the vitamins are, in the broth!

I save all the bones and skin from a roast chicken, add a dash of vinegar, and simmer them all day long. The vinegar pulls the calcium out of the bones and into the broth, making it extra nutritious. It's excellent to feed someone who has the flu, morning sickness, or a bad cold.

All the above can be frozen in smaller portions for later use. Please don't throw away the "Jewish Penicillin"!

Volunteer

Tue, Aug 27 2013, 9:05 pm

Are you talking about grease (fat) or actual gravy (flavorful water-based liquid)?

You are correct not to pour fat down the drain. I also pour it into a container, wait till it cools, then either discard the whole container, or pour it into a double-layer produce bag (checked for holes first!), knot it, then place in the garbage. I try to take the garbage out soon.

If you've got gravy on your hands, celebrate! Simply pour it into a plastic container, then store it in the refrigerator or freezer. Any fat will rise to the top and solidify, while the watery part may gel. The fat can be removed, and the remaining gravy can be used to make incredible sauces, or used as a broth concentrate for soups.

Chana Miriam S ↓

Tue, Aug 27 2013, 10:03 pm

I save it all and make soup with it. I don't use the fat, but skim it off. Best soup ever. What a waste! Plus I think of shabbat all week when I am saving it up!

kiwi strawberry

Wed, Aug 28 2013, 12:09 am

Are you serious? I make chicken all the time and never knew about this secret! I've always poured it down the toilet embarrassed

Wow, I am definitely going to try saving it for soup! What if some of it is from a flavored chicken, like barbecue chicken or something--can I still use that for a chicken soup?

AlwaysThinking

Wed, Aug 28 2013, 12:28 am

How come I never have a decent amount of gravy?! Exploding anger

freidasima

Wed, Aug 28 2013, 12:55 am

Cover yhen you get juice. Add water when ypu roast and you get juice.

↑ shanie5 ↓

Wed, Aug 28 2013, 4:20 am

Or you could put rice under the chicken when you cook it. It will absorb the liquid and tastes great!

jflower

Wed, Aug 28 2013, 6:38 am

I also keep chicken broth in freezer (after I skim the fat off) & add it to chulent, soups, rice, potatoes. It adds incredible flavor.

↑ Bitachon101 ↓

Fri, Aug 30 2013, 12:02 pm

Quote:

My great grandma OBM is reeling in her grave! Surprised

First you refrigerate all the juice. Then you skim off the fat (shmaltz) and save it to fry onions, latkes, etc.
Use the stuff on the bottom (broth) to make chicken soup, or add to vegetable soup. That's where all the vitamins are, in the broth!

I save all the bones and skin from a roast chicken, add a dash of vinegar, and simmer them all day long. The vinegar pulls the calcium out of the bones and into the broth, making it extra nutritious. It's excellent to feed someone who has the flu, morning sickness, or a bad cold.

All the above can be frozen in smaller portions for later use. Please don't throw away the "Jewish Penicillin"!

Oh my!
for real!
Thats so interesting... hmmm

I have the same question as one of the other repliers - what if its a barbecue or duck sauce etc flavored chicken juice. It works like gravy? I make my chicken usually with onion slices on bottom of pan (yummy trick someone once told me about) and then add little bit of water - spice the chicken and pour duck sauce and BBQ sauce on it.... Im always left with the juice.
So you are saying that I can take that juice and use it in soup or to fry things? That is really cool - I wonder what BBQ Duck sauce flavor soup tastes like - lol. The bones I'd throw out - cant imagine cooking up a soup out of bones that someone ate from - sorry.

For the women that said about the rice on bottom to soak up juice - thats also a cool idea. Do you cook the rice first or put raw rice on bottom and chicken on top of that?
Does it totally dry out the juice? I like to have some juice in there when I serve it cuz dh loves when I take the juice and splash it over the top of the chicken before I serve.
Thanks e/o

PS I like the container ideas also for when I dont have room in the freezer or fridge to save the juice and be economincal! Smile

Happy18

Fri, Aug 30 2013, 1:28 pm

Bitachon101 wrote:

I put the rice under raw.

sarachana

Fri, Aug 30 2013, 3:13 pm

Riff wrote:

How come I never have a decent amount of gravy?! Exploding anger

do you cook your chicken uncovered? that could be why..the open heat traps the juices in the chicken...this is why I NEVER cover my chicken...I end up with super juicy chicken!!!!...and hardly any juice.

gp2.0 ↓

Fri, Aug 30 2013, 3:23 pm

I pour it down the drain, followed by a squirt of soap and I turn on the water for a second. Soap causes the oil and water to mix so it isn't solid enough to clog the drain.

etky ↓

Sat, Aug 31 2013, 10:28 am

The problem with the rice when you cook it under the chicken is that is absorbing all the chicken fat along with the juices. It does taste very good but it is loaded with saturated fat.

ally

Sat, Aug 31 2013, 10:56 am

Bitachon101 wrote:

Quote:

I would use the juice from flavoured chicken to make rice/cous cous/ptitim/orzo etc... or put it on top as a sauce
Not for soup.

amother

Sat, Aug 31 2013, 2:23 pm

I put the pan in a shopping bag, tie it, and put it in the regular garbage. Never had an issue with leaking.

tsiggelle

Sat, Aug 31 2013, 2:39 pm

etky wrote:

The problem with the rice when you cook it under the chicken is that is absorbing all the chicken fat along with the juices. It does taste very good but it is loaded with saturated fat.

If you remove the skin and big whites off the chicken before cooking, you eliminate that problem. Remember to cover the chicken though!

↑ shanie5 ↓

Sat, Aug 31 2013, 8:41 pm

Raw rice. But you need to add water also all the rice wont cook. I use 2x the amount of water to rice. But there wont be any gravy left to pour over the chicken after.

groisamomma

Sat, Aug 31 2013, 9:07 pm

I pour it in my backyard garden. Never had a problem. I do the same with excess oil after frying cutlets.

Page 1 of 2

1 2 Next