What do you do with the chicken juice???

↑ etky

Sun, Sep 01 2013, 12:08 am

shanie5 wrote:

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.

Question for those who make chicken/rice this way - do you elevate the chicken over the rice and water mixture in the pan? The few times I've made this dish the rice has come out delicious (but very greasy, probably because I left the skin on) but the chicken was kind of soggy from the water and being covered. I didn't like the texture at all. Is there a way to circumvent this problem? I though elevating the chicken on a rack might be a solution. Any ideas?

↑ shanie5

Sun, Sep 01 2013, 12:22 am

etky wrote:

shanie5 wrote:

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.

I dont cover the chicken, so it doesnt get soggy. I try to keep an eye on the rice to make sure it doesnt dry out. Or just make sure the chicken fully covers the rice.

If I do cover the chicken, I make sure to uncover for the last 1/2 hour or so of baking.

↑ Chana Miriam S

Sun, Sep 01 2013, 2:25 am

Bitachon101 wrote:

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

One of our best soups ever was buffalo wing flavored!

zaq

Sun, Sep 01 2013, 9:06 pm

Never say you throw that stuff out? You are throwing out GOLD, dolling, mammash GOLD!

use a spatula to scrape up the solids that stick to the roasting pan and mix with the liquid in the pan. Pour the whole gesheft thru a strainer into a nice storage container, Tupperware, small pot or whatever. Throw out the gunk that's left in the strainer after squeezing out as much liquid as you can--plastic bags that you use to buy fruits and veggies, or old bread bags, are excellent for holding this glop.

Put the container full of "juice" --technical term "pot liquor" aka 100% pure gold--in the fridge overnight or longer. All the fat will rise to the top and harden while the broth will jell.

Remove the fat; save to make soap if you do that (does anyone do that?), or else dump the fat into a plastic bag or empty throwaway container like a juice carton if your town doesn't recycle juice cartons. I don't use schmaltz (shudder) so I don't know if this fat qualifies as culinary schmaltz, but if you do use schmaltz, try it and see if it works.

Now--take that wonderful, flavorful, protein-rich, fat-free chicken broth and add it to your chicken soup or any other fleishik soup you are making. or freeze it for a future soup, or add it to the cooking water for rice pilaf or whatever.

If you make soup in two stages, first making broth, straining, chilling to remove the fat and then addding veggies and seasonings, you don't even have to strain the pot liquor first. Just dump it as is into the pot in which you;re making broth, since you;re going to strain the broth anyway.

↑ Bitachon101

Tue, Sep 10 2013, 9:29 pm

zaq wrote:

So you hold that I can use it for soup even when its duck sauce flavored or bbq flavored?